Castle Pudding Recipe From England Recipes

CASTLE PUDDING

Steps:

• Grease 5 personal sized ramekins (the little ones).
• Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well.
• Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1/4 CUP of vanilla) and hot water to the remaining mixture.
• Top up each ramekin and swirl the two mixtures together with a spoon.
• Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Careful! The ramekins are HOT.
• Allow to stand 1-2 minutes prior to serving.
• Turn over onto a plate. They should drop out with a little bit of tapping.

GOLDEN CASTLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Cut circles of parchment paper to fit the bottom of 4 (5 oz) ramekins.
• Spray the ramekins with non-stick cooking spray and place the circles in the bottom.
• Mix together the flour, baking powder and salt; set aside.
• Cream the butter and sugar until pale and creamy; stir in vanilla.
• Gradually beat in beaten eggs, alternating with 1 tablespoon of flour; beating well after each addition.
• When the mixture is smooth, add any remaining flour and fold in gently.
• Add a tablespoon of water and mix to form soft dough that will drop easily off a spoon.
• Divide the mixture among the 4 ramekins, place on baking sheet and bake in a preheated oven for 25 minutes or until firm and golden brown.
• Allow the puddings to stand for 5 minutes; run a sharp knife around sides and turn out on dessert plate, discarding paper.
• Heat the syrup or honey and pour over the puddings; garnish with a couple of tablespoons crème fraiche or ready-made custard.