Castie Pudding

Ingredients

• 1 lb. Flour
• 4 lb. Butter
• 4 lb. Sugar
• 3 Eggs
• grated rind of Lemon

Method

1. 1

   Beat butter to cream, add sugar, lemon peel, and well beaten eggs.

2. 2

   Mix all well, stir in flour gradually.

3. 3

   Butter some darioles or cups, put in mixture full, bake in moderate oven for 1 hour.

4. 4

   Serve with sweet sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.

Castie Pudding:. i lb. Flour, 4 lb. Butter, 4 lb. Sugar, 3 Eggs, grated rind of Lemon. Beat butter to cream, add sugar, lemon peel, and -eggs (|well beaten). Mix all well, stir in flour gradually. Butter some darioles or cups, put in mixture f full, bake in moderate oven 1 liour. Serve with sweet sauce. Cheese Tarts. 4 lb. Floxir, 4 lb. Butter, pinch Salt, cold Water to form stiff dough. Turn out on well-floured board ; cut out some rounds for pastry tins, and put a piece of crust of bread in each while baking a nice brown. Take out of oven and fill with cheese mixture. For mixture — ^ oz. butter, 1 gill or teacupful milk, | oz. flour, 2 yolks of eggs and white®, salt and cayenne pepper to taste, 2 oz. grated cheese, and a pinch of carbonate of soda. Melt butter in pan, then add flour, and cook for a few minutes ; add milk. Stir till it boils thick and smooth. Take off fire, and add yolks, salt, pepper, and cheese. Whip whites to stiff froth, and add last. When cases are baked crisp and dry, take out crust of bread, and put a spoonful of mixture in each. Bake in oven till golden and hard to touch. Sprinkle a little dry cheese over each, and serve hot. Cherry Pudding:. 2 Eggs, their weight in Sugar, Butter, and Flour, 4 oz. Paisley Flour, 4 lb* GlacS Cherries. Cream butter and sugar. Add beaten eggs, then flour, in which Paisley flour has been mixed. Beat well. Butter some dariole moulds, place in some cherries and fill | full of the mixture. Bake about 20 minutes in a steady oven. Turn out and serve with whipped cream. Cherry Pudding: (2). 2 oz. Flour, 4 lb. Bread Crumbs, 4 lb. Sugar, 4 lb. dried Cherries, 2 oz. Butter, 1 pint Milk, 3 Eggs, rind of 1 Lemon, 1 teaspoonful of Vanilla. Add the butter to the flour over a gentle heat ; add the milk, and stir till boiling; pour over the bread crumbs, lemon rind and sugar. Beat up the eggs, and add them to the vanilla and cherries. Pour in a well-buttered mould, with cherries stuck at the bottom. Cover with buttered paper, and steam for 1^ hours. Serve with cherry sauce. Cherry Cream Pudding:. 4 oz. Gelatine, 4 pint Milk, White of 1 Egg, 4 pint Cream, 2 oz. Preserved Cherries, 2 oz. Castor Sugar. Soak gelatine in sufficient milk to cover it about 15 minutes, and then dissolve slowly over fire with the sugar. Strain into a bowl, and when a little cool, add a few drops vanilla or almond es.'sence no TRIED FAVOURITES COOKERY BOOK. Wliip creani ami add it with the remaining milk, and then incorpor- ate gradually tlie whisked white of egg when beginning to set. Sprinkle in the halved cherries, and stir for a few minutes before putting in a mould. When firm turn out. This may be varied by using a border mould and filling centre with crushed raisins and macaroons soaked with a little lemon juice or melted raspberry jelly, and dotted about with pink whipped cream. Cherries, Stewed. 1 lb. Cooking Cherries, i pint Water, 6 oz. Sugar. Make a syrup with the sugar and water, that is, just melt the sugar in the water, but don’t allow to boil and thicken. Pour it over cherries and bring quickly to boiling-point, and skim well. Simmer very slowly till tender. Served with boiled custard. Chester Puddingy. 1 oz. Sweet Almonds (crushed), 1 lb. Castor Sugar, 3 Eggs, 2 oz. Butter. Short ."'“astry. Line small pie-dish with the pastry rolled very thinly, decorate edges and brush over edges with beaten egg; Melt butter and sugar in pan, add almonds. Stir in yolks of 3 eggs and whites of 1. Stir this' mixture over a gentle fire till it thickens, taking care it does not burn. Pour into prepared dish, bake ^ hour, or till set. Whip the the remaining 2 whites to stiff froth with 1 tablespoon sugar, and pile on top. Set by putting in oven for a few minutes. Serve either hot* or cold. Chestnut Pudding'. 1| oz. butter, melted, add 1| oz. flour. Mix well, then add H gills milk. Stir over fire till a solid lump. Then add 1 oz. sugar and remove from fire. Add 1 tablespoonful orange flour water, 3 oz, cooked and pounded chestnuts, and 4 yolks of eggs. Add whites beaten, to a stiff froth. Steam 35 minrites in greased mould. Serve with good aiu'icot sauce, made with 3 tablespoonfuls apricot jam, 1 gill water, sugar, and a few drops of yellow colouring. Chestnut Pudding (Cold). \ lb. Cliesfiiuts, i pint Milk, 2 oz. Castor Sugar, 1 gill Cream, few drops Vanilla, or 1 oz. Chocolate Powder, 1 gill Jelly, and 3 sheets Cox’s French Gelatine. Soak gelatine in milk and dissolve on fire with tlie sugar. Cook cliestnuts till tender, remove skin and rub through sievei Strain boiling milk to chestnuts and add cream and chocolate. Mix all together, and pour into wetted mould. Chocolate Pudding. 6 tablespoonfuls of Chocolate, 10 tablespoonfuls of Bread, 1 pint of Milk, yolks of 4 Eggs and the whites of 2, ^ lb. Sugar, and small piece of Butter. Pour milk in a pan with the chocolate and tlie bread crumbs to soak, after which add tlie yolks and 1 white well beaten, also sugar and butter. Put into a gi'eased pudding dish, and bake for ^ hour in a moderate oven. Then beat other white to a stiff froth with a little sugar, and cover pudding. Ret, urn to the oven to brown. Easy Chocolate Pudding. I lb. rock chocolate, grated fine, and laid in crystal dish. Six- pennyworth of double creani, whipped and put on toji. TRIED FAVOU RITES COOKERY BOOK. Ill Cocoa.-nwt Puddingr. 2 pints Milk, 3 Llifgs. 2 ox. Sugnr, 4 tnblespoonfnls dessicated Cocoa-nut, 1 tnblospoonful CcTiiilour. , i . i Boil half the milk and pour it over the cocoa-nut, and let it soak hour. Mix cornflour, with the other pint of cold milk, add sugar, and boil 5 minutes ; then stir in the soaked cocoa-nut, and when cool add the eggs, well beaten, and bake in a buttered dish for hour. Coburgf Pudding-. 1 lb. Flour

Cook this with the app: pantry check, scaling, and the assistant.