Castle Puddings
Castle pudding is a historic pudding. Traditionally, castle pudding is baked in a dariole mold. If you don’t have dariole mold, you can use ramekins instead
Serves: 4
Ingredients
- 50g softened Butter
- 50g Sugar
- 50g Flour
- 1 Egg
- Pinch of baking powder
Method
If baking in the oven, pre-heat to Gas 6, 200 centigrade. Cream the butter and sugar together in a mixing bowl. Add the egg and seive the flour and baking powder into the bowl. Mix together well.
Take 4 individual pudding moulds and grease them well with butter. Half fill each one with the mixture and bake in the oven for 15 - 20 minutes. To check if they are cooked, push a skewer into the middle of the pudding. If the skewer comes out clean they are cooked. If steaming, place in the steamer for 30 minutes.
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Prepared
Listed in the Sweet Sauce section of the website.
Custard.
White Sauce
White Sauce with Brandy.
Ready Prepared
Cream.
Crème fraîche.
Prepared
Listed in the Sweet Sauce section of the website.
Custard.
White Sauce
White Sauce with Brandy.
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