Mom’s Buttermilk Pudding


Mom’s Buttermilk Pudding

Servings 8
Cook Time 1 hour 30 minutes


  • 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)


  • 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!


Lemon Essence: Omit if you don’t like the lemon flavor
Course: bake
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