Buttermilk Soufflé Pudding

    1 hour 5 minutes

    A delightfully light dessert pudding - sweet, fluffy and a crowd pleaser! This recipe makes 5 individual ramekins

    1 person made this

    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

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. Line each ramekin with a circle of baking at the bottom and spray around sides lightly with canola oil spray.
    3. Dissolve the cornflour in buttermilk. Stir thoroughly.
    4. 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.
    5. Pour buttermilk gradually into mixture while mixing thoroughly. Add vanilla essence, cinnamon and salt. Give mixture a final stir through.
    6. Pour the mixture equally in each ramekin just under three quarters full. Optional: Sprinkle sparingly with some brown sugar and cinnamon.
    7. 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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    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