Castle Puddings

Ingredients

• Four ounces of butter
• Four ounces of flour
• Four ounces of sugar
• Two eggs

Method

1. 1

   Work the butter and sugar together in a basin with a wooden spoon for ten minutes; then add the yolks of the eggs one at a time, beating each one in thoroughly; add half the flour; whip the whites to a stiff froth, and add them, and the remainder of flour, by degrees; bake in little buttered tins for twenty minutes.

2. 2

   Serve with wine sauce.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 25. The excerpt below is the record exactly as published.

CASTLE PUDDINGS Ingredients Four ounces of butter. Four ounces of flour. Four ounces of sugar. Two eggs

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