Pudding
1/4 cup (60ml / 60g) butter
1 cup (250ml / 200g) sugar
4 eggs, separated
pinch of salt
1 tsp (5ml) vanilla
3/4 cup flour
1 tsp (5ml) baking powder
600g container buttermilk
3/4 cup (180ml) full cream milk
Note
You could also use 2 cups (500ml) buttermilk and 1 cup full cream milk
Orange Sauce
2 tsp (10ml) cornflour
1/4 cup (60ml) water
2/3 cup (160ml) orange juice
3 Tbsp (45ml) sugar
2 Tbsp (30ml) Van der Hum or Cointreau liqueur
and/or
2 Tbsp (30ml) brandy
pinch of salt
small knob of butter
1. Pre-heat the oven to 180°C
2. Cream together butter and sugar and add egg yolks
3. Add salt, vanilla, buttermilk and fresh milk and mix well
4. Add flour and baking powder and whisk well
5. Whisk egg whites in a separate bowl and fold into the mixture
6. Pour into a 2 litre baking dish and bake in a bain marie for about 40 minutes until golden brown
7. Make the orange sauce while the pudding is baking by combining the cornflour and water
8. Add the orange juice and sugar and mix well
9. Bring the mixture to the boil in a small saucepan, stirring, until thick and translucent
10. Remove from heat and add the rest of the ingredients - allow to cool
11. Serve the buttermilk pudding, lukewarm with the orange sauce
