Monday, July 6, 2009

Castle Puddings

From “My Fun-to-Cook Book by Ursula Sedgwick and illustrated by Martin Mayhew
We doubled the recipe for American sized portions.

4 ounces butter or margarine
4 ounces of Castor sugar [baker’s]
2 eggs
4 ounces of self raising [all purpose] flour
Syrup, preferably Tate and Lyle’s [available from you local British store and sometimes Lunardi’s]

1. Turn on the oven to 350 degrees
2. Grease and flour dariole mould [tea cups will do if they’re oven proof]
3. Put a teaspoonful of syrup in each
4. Cream the butter and sugar
5. Break the egg beat with a fork
6. Add beaten egg to the creamed mixture
7. Fold in the flour gently with a metal spoon
8. Fill each mould two thirds full.
9. Bake for 10 to 13 minutes
10. Remove from oven and leave to cool for five minutes
11. Take a knife and slide it around the edge and pop it out into a dish
12. You can add extra syrup as suggested in the original recipe but it doesn’t really need any
13. Goes well with custard, ice cream or cream.

Use jam instead of syrup
Use Maple syrup instead of Tate and Lyle

One of the reasons that I really like this book is that the ‘illustrations’ are hand drawn rather than photographs which provides much more room to manovre for those who require perfection.

1 comment:

Maddy said...

See! There are some good things from England.