Serves: 8
Preparation time: 15 minutes
Baking time: 12-15 minutes
Oven temperature: 200^oC

Topping

• 210g (250ml) sugar
• 6 cardamom pods, bruised
• 2 sticks of cinnamon
• 250ml sliced dried nectarines
• 15ml lemon juice
• custard, to serve

 

 

Puddings

• 200g (370ml) cake flour
• 15ml baking powder
• 5ml ground cinnamon
• 4 large eggs
• 380ml buttermilk
• 135g (160ml) sugar
• 120ml melted butter, cooled

1 Topping Heat the sugar with 250ml water and the whole spices. Bring to the boil. Add the nectarines and reduce the heat. Simmer for 10 minutes. Remove from the heat and add the lemon juice. Set aside while you prepare the puddings.

2 Puddings Use non-stick silicone moulds with pretty shapes or use large greased muffin tins for the puddings. Sift the flour, baking powder and cinnamon into a large bowl. Beat the eggs until light. Add the buttermilk, sugar and melted butter and beat well.

3 Fold in the flour mixture until the batter is well combined.

4 Spoon into the prepared moulds so they are three-quarters full. Bake for 12-15 minutes, until golden. Remove from the oven and cool slightly then invert and remove carefully from the tins or moulds.

5 Remove the spices from the nectarine’s syrup and discard them. Serve the syrup and nectarines spooned over the top of each pudding. Accompany with custard.

Words and image: Ideas magazine