Castle Pudding Recipes
CASTLE PUDDING
Quick and easy. My sons love these! If you don't have self raising flour, you can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder and 1/2 teaspoon salt.
Provided by Saturn
Categories Dessert
Time 12m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219.8, Fat 10.6, SaturatedFat 6.2, Cholesterol 67.2, Sodium 86.5, Carbohydrate 22.4, Fiber 0.5, Sugar 12.1, Protein 3
GOLDEN CASTLE PUDDING
I participated in a recent swap and my partner, *maryL* sent me 2 wonderful cookbooks. This recipe was in the one entitled "Family Cooking". Using my trusty scale, I converted the ingredients list to US measurement and served this pudding to dinner guests and everyone raved. Warning: It is very sweet!
Provided by PaulaG
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 614.4, Fat 36.6, SaturatedFat 22.2, Cholesterol 195.2, Sodium 646.9, Carbohydrate 67.2, Fiber 0.8, Sugar 31.2, Protein 6.8
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