This is a traditional and still favourite South African Pudding.
Buttermilk was always available on farms and was used in many different dishes and in many ways.
Try this the next time you need a dessert
This was taken from a very old recipe: Some of the measurements are somewhat unusual
Buttermilk Pudding Ingredients
4 eggs [ large ]
50ml (3 tbsp + 1 tsp) butter [measured flat]
200g (7 oz) white sugar
240g (8½ oz) cake flour
2.5ml (½ tsp) salt
280ml (1 cup + 2 tbsp) buttermilk
5ml (1 tsp) lemon zest
10ml (2 tsp) baking powder
Making the Pudding
Preheat oven to 175o
Beat the eggs lightly
Cream the butter and sugar together, in a mixing bowl, until pale and creamy
Then beat in the eggs until the mixture is smooth
Double sift the flour and salt together.
Alternating the flour with the buttermilk, stir into the creamed butter/sugar mixture
Stir in the lemon zest and baking powder
Grease an ovenproof dish and pour the batter into it.
Bake for 30-35 minutes until the pudding has risen and is lightly browned
Serve the Buttermilk Pudding immediately, with a little apricot jam it makes a fine dessert
Probably, on the farm this karringmelkpoeding would have been served with mosskonfyt for dessert
Use the menu and try some more great Traditional South African and African Pudding Recipes