Castle Puddings Recipe
Castle Puddings Recipe with Butter, Sugar, Eggs, Flour, Lemon and Sherry
INGREDIENTS
4 oz (100g) Butter
4 oz (100g) Castor Sugar
3 Eggs
4 oz (100g) Self Raising Flour
Grated rind from 1 Lemon
For the Sauce:
2 Eggs
2 tablespoons Sherry
2 teaspoons Sugar
METHOD
Cream the Butter and Sugar together to a light soft fluff. Beat in the Eggs one at a tome, adding a heaped tablespoon of Flour after each Egg to help prevent curdling. Stir in the Lemon rind.
Butter 12 small tall moulds and spoon in the mixture so that they are half filled. Bake in the oven at 375F / 190C / Mark 5 for 20 minutes until golden and light. Serve with Castle Pudding Sauce or a sauce made with half a pot of Jam heated with 1 tablespoon of water.
Castle Pudding Sauce.
In bowl sat on top of a small saucepan of hot - but not boiling - water, whisk the Eggs with a wire whisk and then gradually whisk in the Sherry a teaspoon at a time. Finally, and still whisking, add the Sugar. The Eggs will rise in an amber coloured froth which goes well with any plain sponge pudding.
Serves 6.
Based on the Castle Puddings Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).