250gr2 cups self raising flour + a bit extra to dust the brie slices
3eggswhisked
125mlbuttermilk1/2 cup
large bunch of basilroughly 40 leaves
50grbutter1/4 cup, melted plus a bit for baking the onions
150gronionschopped
2clovesgarliccrushed
175grbrie
mango chutney for serving
Also needed: round cake tin of 125 liter. Greased and covered with baking paper
Instructions
Preheat the oven to 220 ˚C
Mix the flour with the eggs and 50 ml of the buttermilk to a thick mixture. Add the rest of the buttermilk and stir.
Bake the onions softly in the butter until glazed
Cut half of the basil leaves finely and add with the cooled butter. onions and garlic. Mix well. Add salt and pepper to taste. It needs to be a thick batter.
Dust the slices of brie with some flour and shake to remove excess flour. Pour half of the batter into the tin, smooth the top and add the slices of brie. Divide the rest of the basil leaves on top and cover with the rest of the batter. Smooth the top.
Bake for 10 minutes and bring the temperature down to 180˚C. Bake for about an hour but make sure to check after 50 minutes. A wooden skewer should come out dry if you stick it in the middle. Carefully turn out onto a cooling rack and leave to cool slightly.
It's best served warm and delicious with mango chutney and a few basil leaves sprinkled on top