Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Castle Pudding
Puddings and Sweet Deserts
Lancashire, Cheshire, Shropshire

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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats