Name for any of a variety of small, sweet, sponge puddings baked or steamed in an individual mould and turned out.
Castle Pudding Mould
Image: National Trust
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
449. CASTLE PUDDING (Lancashire)
One and a half ounces of flour, one and a half ounces of castor sugar, one ounce of butter, one teaspoonful of baking powder, one egg, a little milk, flavouring. Cream the butter and sugar, add the egg and part of flour, then the rest of the flour and baking powder. Pour into cup-shaped tins. Bake for about twelve or fifteen minutes. Serve with clear arrowroot sauce or jam sauce.
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