Recipe Method

Pre-heat oven to 160 ° C. Lightly grease a fairly shallow but large oven dish.
Beat the butter and sugar together, then mix in the egg yolks and buttermilk thoroughly.
Scrape the vanilla seeds from inside the pod, directly into the mixture, then gently blend in the flour and salt.
Beat the cream and egg whites separately, until stiff peaks form. Lightly fold them both in evenly to the buttermilk mixture, ensuring a fluffy consistency is maintained.
Pour this mixture into the prepared dish, placed in a larger surrounding dish with water poured in to reach at least halfway up the sides of the dessert oven dish.
Bake for 1 – 1 ¼ hours.
Serve immediately, with honey or warmed jam drizzled over.