Buttermilk Soufflé Pudding
(1)
1 hour 5 minutes
A delightfully light dessert pudding - sweet, fluffy and a crowd pleaser! This recipe makes 5 individual ramekins
C.Marionette
1 person made this
Ingredients
Serves: 5
- 1½ teaspoons cornflour
- 1½ cups buttermilk
- 3/4 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup light cream cheese
- 2 tablespoons butter
- 3 egg whites
- 1 egg yolk
- 3 tablespoons plain flour
- 1½ teaspoons baking powder
- 2 teaspoons vanilla essence
- 1 teaspoon ground nutmeg or cinnamon
- a pinch of salt
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- Line each ramekin with a circle of baking at the bottom and spray around sides lightly with canola oil spray.
- Dissolve the cornflour in buttermilk. Stir thoroughly.
- In a large bowl, cream sugars (white and brown) with butter and cream cheese until smooth. Add egg whites, yolk, flour and baking powder. Lightly beat.
- Pour buttermilk gradually into mixture while mixing thoroughly. Add vanilla essence, cinnamon and salt. Give mixture a final stir through.
- Pour the mixture equally in each ramekin just under three quarters full. Optional: Sprinkle sparingly with some brown sugar and cinnamon.
- Bake for 40-50 minutes, or until golden brown. Serve immediately - serving suggestion: serve with a drizzle of fruit purée, mixed berries and light whipped cream.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
This was pretty good! Adding the extra brown sugar and cinnamon on top can make it a little too sweet, so use sparingly. It reminded me of flan. I used gluten free flour and regular cream cheese with great success. - 13 May 2013