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]



Method
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.

Variations:-
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.