Buttermilk pudding with orange sauce (karringmelk poeding met lemoensous)
Buttermilk pudding is a very traditional baked pudding in South Africa. It is a light pudding, with a creamy spongy texture, and we love it.
Although buttermilk pudding is great on its own, the orange sauce described in this recipe is a perfect companion if you feel a little more adventurous.
Serves 6 to 8 people.
For the buttermilk pudding
- ¼ cup (60 ml/60 gram) butter
- 1 cup (250 ml/200 gram) sugar
- 4 eggs, separated
- Pinch of salt
- 1 teaspoon (5 ml) vanilla
- ¾ cup flour
- 1 teaspoon (5 ml) baking powder
- 600 gram container buttermilk
- ¾ cup (180 ml) full cream milk
Note: you could also use 2 cups (500 ml) buttermilk and 1 cup fresh full cream milk
For the orange sauce:
- 2 teaspoons (10 ml) cornflour
- ¼ cup (60 ml)water
- 2/3 cup (160 ml) orange juice
- 3 tablespoons (45 ml) sugar
- 2 tablespoons (30 ml) Van der Hum or Cointreau liqueur
2 tablepoons (30 ml) brandy
- A pinch of salt
- A small knob of butter
- Pre-heat the oven to 180ºC.
- Cream together butter, sugar and add egg yolks.
- Add salt, vanilla, buttermilk and fresh milk and mix well.
- Add flour and baking powder and whisk well.
- Whisk egg whites in a separate bowl and fold into the mixture
- Pour out in a 2-litre baking dish and bake in a bain-marie for about 40 minutes until golden brown.
Make the orange sauce while the pudding is baking:
- Combine the cornflour and water.
- Add the orange juice and sugar and mix well.
- Bring the mixture to boil in a small saucepan, until the it is thick and translucent.
- Remove from heat and add rest of ingredients. Allow to cool.
Serve the buttermilk pudding lukewarm with the orange sauce.