Castle Puddings

These are lighter and richer than college puddings, which were traditionally made for ‘poor scholars’ on feast days, whereas castle puddings were made for the great.


  • 4 oz. (120 g.) sugar
  • 4 oz. (120 g.) butter
  • 2 eggs
  • ½ teaspoon grated lemon zest
  • 6 oz. (180 g.) self-raising flour
  • 2 tablespoons milk
  • jam sauce or hard sauce


Grease 6 or 8 cocottes or dariole moulds. Cream the butter and sugar; add the eggs and lemon zest and beat well. Fold in the sifted flour and then add the milk. Half-fill each mould with the mixture and bake for 10–15 minutes at 400° F., gas mark 6.

Turn out and serve with jam sauce or hard sauce