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Buttermilk Pudding (south Africa)

  • 30 grams butter or margarine
  • 160 grams sugar
  • 2 eggs, separated
  • 15 grams flour
  • 1 milliliter salt
  • 1 milliliter vanilla essence
  • 250 milliliters milk
  • 250 milliliters buttermilk (cultured is ok)

Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice.

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