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Castle puddings
- To Serve
Six
- Difficulty
Easy
Published 1978
Ingredients
100 g 4 oz 100 g 4
Method
Cream the butter and sugar together to a light soft fluff. Beat in the eggs one at a time, adding a heaped tablespoon of flour after each egg to help prevent curdling. Stir -in the grated lemon rind.
Butter 12 small castle-pudding or dariole moulds and spoon in the mixture, so that they are half-filled.
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