Castle Puddings Recipe
Castle Puddings Recipe with Raspberry Jam, Butter, Sugar, Vanilla Essence, Eggs and Flour
INGREDIENTS
4 oz (100g) Butter
4 oz (100g) Castor Sugar
Few Drops Of Vanilla Essence
2 Eggs
4 oz (100g) Self Raising Flour
Raspberry Jam
METHOD
Heat the oven Mark 5 or 400F or 200C. Have ready 6-8 greased dariole moulds. Beat the butter and sugar together until light and creamy. Add a little vanilla essence if liked. Add the eggs one at a time, beating well between each addition. Lightly stir in the flour and add the water to give a soft dropping consistency. Put a little jam in the bottom of the prepared tins and fill them two thirds full with the mixture. Tap the tins on the table to ensure they are evenly filled. Bake for approximately 17-20 minutes about the middle of the oven. Turn onto a hot dish and serve with custard or jam sauce.
Based on the Castle Puddings Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).