South African Buttermilk Dessert. - cooking recipe

Ingredients

3 1/2 ounces butter, soft
6 1/2 ounces superfine sugar
3 eggs, largest size, beaten
1 cup flour
2 teaspoons baking powder (not soda)
1/2 teaspoon salt
1 quart buttermilk (full fat or low fat)
2 teaspoons vanilla
1 tablespoon ground cinnamon, mixed with
3 tablespoons sugar (keep in a little bowl)

Preparation

Set oven at 350 deg F/180 deg Celsius.
Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
Using an electric mixer, whisk butter a little until light and fluffy.
Add the sugar, and cream the two together well, until pale and creamy.
Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
Mix the dry ingredients in a bowl.
Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
Ladle into prepared greased oven dish.
Bake about 45 - 55 minutes, until the pudding is slightly puffy and golden on top. It will crack -- it's not a fault, this is a rustic dessert.
As it cools, it will sink slightly -- that's normal.
Take out of oven and strew over the cinnamon-sugar you have prepared.
Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.