I love the tastes and flavours of this dessert which is a sort of crossover between a similar dessert they make in India and the creamy taste of a good Cape milk tart.

It's also a dish you can experiment with, by adding and substituting flavours. For instance, instead of cardamom seeds you can use a teaspoon of vanilla essence, liqueur, fresh vanilla pod scrapings or rum.

I love citrus flavours and sometimes I also add a teaspoon or two of finely grated lemon peel to this dish.

The appealing thing of this dessert is that it's quick and easy to make and costs next to nothing.

For the buttermilk and cardamom bake you need:

Ingredients:

  • Crushed seeds of 6 cardamom pods

  • 1 cup buttermilk

  • 2 cups fresh milk

  • 1 teaspoon finely grated lemon rind

  • ? cup white and brown sugar, mixed

  • 1 tablespoon butter

  • 2 tablespoons flour

  • 3 eggs, separated

    • Instructions:

    Beat together the sugar and butter until creamy.

    Beat the egg yolks well and then whisk in with the butter and sugar mix.

    Make a paste with the flour and a little of the milk.

    Gradually add the rest of the milk and then the buttermilk.

    Add the cardamom seeds and sir well.

    Beat the egg whites until stiff and fold into the mixture.

    Pour the mixture into a lightly buttered baking dish.

    Bake in an oven pre-heated to 180?C for 30 to 45 minutes until golden brown.