Recipe: Castle puddings, a delicious British treat
One of the most surprising cookbooks (to cook from and to read!) of recent times: Pride and Pudding, in which Regula Ysewijn takes you on a journey through the fascinating culinary history of Great Britain. Be inspired by the pride of British cuisine: pudding! These Castle puddings, for example, are absolutely delicious!
Regula: “This recipe is similar to that of a quatre-quarts, with equal weights of flour, butter, sugar and eggs. The best-known modern version of this pudding is usually called lemon sponge pudding, in which baking powder is used for a lighter result. The secret to a good castle pudding lies in the mixing. You have to take the time to beat the butter with the sugar, then the eggs with the sugar and butter, and so on, otherwise you will get a different result. Fortunately, we have electric beaters!”
How to make Castle puddings
- Generously butter the individual moulds and place a circle of baking paper on the bottom of each mould.
- Preheat the oven to 180 °C.
- Beat the butter with the sugar until creamy and white. This is an important step, so beat the mixture thoroughly. Add the lemon or orange zest and then the eggs, one at a time, until each egg has been fully incorporated into the batter. Finally, add the flour and mix well.
- Put 1 teaspoon of lemon curd in each mould before adding the batter. If you are making an orange version, place a slice of candied orange on the bottom of each mould.
- Spoon the batter into the mould until it is two-thirds full.
- Place the puddings in the baking tray. Carefully pour boiling water into the tray until the moulds are half submerged. Cover the tray with aluminium foil and carefully place it in the centre of the oven.
- Bake for 50 minutes, but after 40 minutes check with a toothpick or skewer whether the filling no longer sticks to the wood.
- When you are ready to serve, remove the aluminium foil and loosen the edge of the pudding with the tip of a knife.
- Then turn the moulds upside down, as you would with a cake.
- If you are not using the puddings immediately, let them cool in the moulds, freeze them, and then defrost and reheat them in the microwave.
- Serve with custard or ice cream, although my favourite is clotted cream.
Title: Pride and Pudding
Author: Regula Ysewijn
Price: €31,99
Publisher: Carrera Culinar
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