Buttermilk Pie

3 eggs
75ml butter or hard margarine softened slightly
200ml sugar
500ml (2 cups) buttermilk
5ml (1 tsp) vanilla essence
250ml (1 cup) cake flour
5ml (1 tsp)
Pinch salt
500ml (2 cups milk)

Preheat the oven to 180C. Grease a large rectangular dish. Separate the eggs and beat whites until stiff. Add marg/butter and sugar to the yolks and beat well. Add the buttermilk, vanilla, flour, baking powder and salt to the yolk mixture and beat well. Gradually add the milk, beating to a thin batter.

Pour batter onto the egg white and fold in gently until evenly combined.

Pour into prepared dish and bake for 40 minutes until golden brown and set. Allow to cool. Pie keeps well in fridge fro up to 4 days.

Caramel Sauce:
250ml (1 cup) brown sugar
50g butter
250ml (1 cup) milk
25ml custard powder
1ml salt
5ml Caramel essence

Caramelise sugar and butter until they start to brown. Remove from heat and add 200ml heated milk. Mix custard powder, salt and the remaining milk to a smooth paste. Add to milk mixture and bring to the boil for about 3 minutes. Remove from heat and add caramel essence.
Serve separately in a jug with Buttermilk Pie.

Dot Spoor South Africa 

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers

http://www.nancyskitchen.com