Mom’s Buttermilk Pudding
Ingredients
- 4 cups Buttermilk (room temperature)
- 1 cup Self Raising Flour
- 4 Large Eggs (room temperature, seperate eggs)
- ½ cup Butter (room temperature)
- 1 cup Sugar
- 1 tsp Vanilla Essence
- ½ tsp Caramel Essence
- ½ tsp Lemon Essence
- Salt (pinch)
Instructions
- Preheat oven to 180 degrees.
- Separate the white and yellow of the eggs.
- Mix butter and sugar until it has a creamy texture. Then add egg yolks.
- Flour and salt must be sifted 3 times.
- Mix the flour and buttermilk together in stages by using a wooden spoon only.
- Beat the egg whites and fold into the mixture with a wooden spoon only.
- Pour into a buttered dish and bake for 1 hour.
- Test with a baking pen in the middle of the pudding. Must come out dry.
- Serve with custard and preserved figs and Enjoy!
Notes
Lemon Essence: Omit if you don’t like the lemon flavor
