Castle Puddings

Ingredients

• 4 oz. butter
• 6 oz. flour
• 2 large eggs
• 4 oz. sugar
• 1 tea-spoonful baking-powder
• Grated rind of 1 lemon

Method

1. 1

   Beat butter and sugar to a cream; beat up eggs, add slowly, beating all the time with a wooden spoon.

2. 2

   Sieve flour and baking-powder; stir carefully to butter and sugar.

3. 3

   Half fill some well-greased dariole moulds with the mixture.

4. 4

   Bake in a moderate oven from 15 to 20 minutes.

5. 5

   Turn out on a dish, and serve with raspberry sauce.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 28. The excerpt below is the record exactly as published.

Grated rind of i lemon. I tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time. Sieve flour and baking- powder; add carefully to butter and sugar, with lemon-rind and fruit cut into small pieces. Pour into a well-buttered mould, or into small dariole moulds. Steam in a pan of 62 HOUSEHOLD COOKERY boiling-water, or bake in a moderate oven about 45 minutes. (If small tins are used, less time will be required for baking.) When cooked, turn out, and pour over a coloured syrup. Note. — If this pudding is steamed, it must be covered with a double fold of greased paper. Castle Puddings 4 oz. butter. 6 oz. flour. 2 large eggs. 4 oz. sugar. \ tea-spoonful baking-powder

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