Sutherland or Castle Puddings

Ingredients

• Take an equal weight of eggs in the shell
• of good butter
• of fine dry flour
• of sifted sugar
• little salt
• the rind of half a fine lemon

Method

1. 1

   Whisk the eggs for 10 minutes until light.

2. 2

   Gradually add sugar and whisk for another 4-5 minutes.

3. 3

   Gradually add flour, then pour in melted butter, mixing until smooth.

4. 4

   Pour into well-buttered cups and bake for 20-25 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 382. The excerpt below is the record exactly as published.

SUTHERLAND OR CASTLE PUDDINGS. Take an equal weight of eggs in the shell, of good butter, of fine dry flour, and of sifted sugar. First, whisk the eggs for ten minutes or until they appear extremely light; then throw in the sugar by degrees, and continue the whisking for four or five minutes ; next, strew in the flour, also gradually, and when it appears smoothly blended with the other ingredients, pour the butter to them in small portions, each of which should be beaten in until there is no appearance of it left. It should previously be just liquefied with the least possible degree of heat : this may be effected by putting it into a well-warmed saucepan, and shaking it round until it is dissolved. A grain or two of salt should be thrown in with the flour ; and the rind of half a fine lemon rasped on sugar or grated, or some pounded mace, or any other flavour can be added at choice. Pour the mixture directly it is ready into well-buttered cups, and bake the puddings from twenty to twenty-five minutes. When cold they resemble good pound cakes, and may be served as such. Wine sauce should be sent to table with them. Eggs, 4 ; their weight in flour, sugar, and butter ; little salt

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