See Also: Castle Puddings(recipes)
Yorkshire puddings(recipes)
Queen of puddings(recipes)
Passion fruit puddings(recipes)
Little steamed ginger puddings(recipes)
Molten chocolate puddings(recipes)
Black forest queen of puddings with chocolate sauce(recipes)
Mini Yorkshire puddings with roast beef and horseradish cream(recipes)
Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce(recipes)
Individual Christmas puddings with whisky cream liqueur butter(recipes)

Castle Puddings (recipes)






Makes 6 puddings



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



110g/4oz sugar110g/4oz unsalted butter2 eggs175g/6oz plain flour, sifted125ml/4fl oz milka little butter for greasing.6 tbsp of good jam



Method



1. Preheat the oven to 190C/375F/Gas 5.2. Cream the sugar and butter together until the mixture is smooth. Stir in the eggs and the mix well. Fold in the flour and then stir in the milk. 3. Grease 6 dariole moulds. Pour the mixture into the moulds leaving 1cm/½in gap to allow the sponge to rise. Then place in a baking tray. Pour hot water into the baking tray to about half way up the moulds. 4. Place in the oven and cook for 25-30 minutes. They should be risen and golden and should not mark if a skewer is inserted. 5. Meanwhile place the jam in a saucepan and allow to become liquid. When the puddings are cooked tip onto a serving plate and pour over the jam.