Castle Puddings

Ingredients

• 1 egg
• 5 ozs. self-raising flour
• 3 ozs. Margarine or butter
• Grated rind of 1 lemon
• 4 ozs. sugar
• A little milk or water

Method

1. 1

   Cream the butter and sugar in a warm basin.

2. 2

   When soft and white beat in the egg and add the lemon rind.

3. 3

   Sift in the flour, and add milk to make a soft, smooth mixture.

4. 4

   Grease 6 small moulds and bake the mixture.

5. 5

   Turn out and serve with jam sauce.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 19. The excerpt below is the record exactly as published.

Castle Puddings Number 5. Time 20-25 minutes. Shelf 3rd. I egg. 5 ozs. self-raising flour. 3 ozs. Margarine or butter. Grated rind of $ lemon. 4 Ozs. sugar. A little milk or water. Method.—Cream the butter and sugar in a warm basin. When soft and white beat in the egg and add the lemon rind. Sift in the flour, and add milk to make a soft, smooth mixture. Grease 6 small moulds and bake the mixture. Turn out and serve with jam sauce. For Bakewell Tarts Number 6. Time 35 minutes. Shelf 4th. Method.—Roll out some trimmings of pastry thinly and line an — enamel plate. Prick the pastry and spread a little jam in it. Fill with Castle Pudding mixture (the quantity given is sufficient for two tarts). Sprinkle a little sugar on the top. Bake on a heated cake tray. Canary Pudding Number 5. Time 4o minutes. Shelf gth. Method.—The mixture may be put into a greased 1 4-pint pudding basin and covered with greased paper. It may then be baked or steamed for 45 minutes. Christmas Pudding + Ib. plain flour. + lb. mixed peel. + Ib. fresh breadcrumbs. Pinch of salt. 4 Ib. sultanas. Rind of $ lemon. 34 Ib. raisins. 2 ozs. chopped almonds. + lb. currants. A little grated nutmeg. 4 Ib. Demerara sugar. 4 eggs. 4 lb. beef suet. A wineglassful of brandy. Method.—Clean and prepare the fruit. Chop the suet and peel. Sift the flour with the salt and mix with breadcrumbs and suet. Add all other dry ingredients with the grated lemon rind and nutmeg. Beat up the eggs and stir into the dry ingredients with the brandy. Mix well but do not beat. Fill greased basins with the mixture. Tie a prepared cloth PUDDINGS 49 over and boil for 5 or 6 hours. Serve with hot or cold brandy sauce. (See Sauces.) NV.B.—The water must not be allowed to fall below boiling- point during the whole process of cooking. The pudding-cloth should be prepared by wringing it out in boiling water and dredging the inner side with flour. College Pudding Number 5. Time 45 minutes. Shelf 4th. 4 ozs. self-raising flour. 1 level teaspoonful mixed spice. 4 ozs. fresh white bread- 1 egg

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