Buttermilk pudding with orange sauce (karringmelk poeding met lemoensous)

Buttermilk pudding is a very traditional baked pudding in South Africa. It is a light pudding, with a creamy spongy texture, and we love it.

Although buttermilk pudding is great on its own, the orange sauce described in this recipe is a perfect companion if you feel a little more adventurous. 

You can also try apricot jam that has been heated slightly, moskonfyt, and a fruit preserve such as sliced groenvy-konfyt (green fig preserve).

Serves 6 to 8 people.


For the buttermilk pudding

  • ¼ cup (60 ml/60 gram) butter
  • 1 cup (250 ml/200 gram) sugar
  • 4 eggs, separated
  • Pinch of salt
  • 1 teaspoon (5 ml) vanilla
  • ¾ cup flour
  • 1 teaspoon (5 ml) baking powder
  • 600 gram container buttermilk
  • ¾ cup (180 ml) full cream milk

Note: you could also use 2 cups (500 ml) buttermilk and 1 cup fresh full cream milk

For the orange sauce:

  • 2 teaspoons (10 ml) cornflour
  • ¼ cup (60 ml)water
  • 2/3 cup (160 ml) orange juice
  • 3 tablespoons (45 ml) sugar
  • 2 tablespoons (30 ml) Van der Hum or Cointreau liqueur
    2 tablepoons (30 ml) brandy
  • A pinch of salt
  • A small knob of butter


  1. Pre-heat the oven to 180ºC.
  2. Cream together butter, sugar and add egg yolks.
  3. Add salt, vanilla, buttermilk and fresh milk and mix well.
  4. Add flour and baking powder and whisk well.
  5. Whisk egg whites in a separate bowl and fold into the mixture
  6. Pour out in a 2-litre baking dish and bake in a bain-marie for about 40 minutes until golden brown.

Make the orange sauce while the pudding is baking:

  1. Combine the cornflour and water.
  2. Add the orange juice and sugar and mix well.
  3. Bring the mixture to boil in a small saucepan, until the it is thick and translucent.
  4. Remove from heat and add rest of ingredients. Allow to cool.

Serve the buttermilk pudding lukewarm with the orange sauce.