Castle Puddings

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. butter or margarine
  • 4 oz. castor sugar
  • 2


Grease 6–7 dariole moulds. Cream together the fat and sugar until soft and lighter in colour. Beat in the eggs gradually. Stir in the sifted flour, baking-powder, lemon rind or vanilla essence. Three-quarters fill the moulds. Bake in a moderate oven (350° F., Gas 4) until set and golden brown —about 25 min. Turn out and serve with jam sauce.