Castle Puddings with Custard Recipe

Castle Puddings with Custard Recipes

Ingredients :

about 45ml blackcurrants, strawberry or raspberry jam

115g butter

115g generous 1/2 cup caster sugar

2 eggs, beaten

few drops vanilla essence

130g generous cup self raising flour

For the custard

450ml milk

4 eggs

22.5 - 30ml sugar

few drops vanilla essence

Method :

Preheat the oven to 350F, Gas 4. Butter eight dariole moulds. Put about 10ml or 2 tsp of the jam in the base of each mould. Beat the butter and sugar together in a bowl until light and fluffy, then gradually beat in the eggs, beating well after each addition and adding the vanilla essence towards the end. Lightly fold in the flour, then divide the mixture among the moulds. Bake the pudding for about 20 minutes, until well risen and a light golden color.

Meanwhile, make the sauce. Whisk the eggs and sugar together. Bring the milk to the boil in a heavy, preferably non-stick, saucepan, then slowly pour on to the sweetened egg mixture, stirring constantly. Return the milk to the pan and heat very gently, stirring, until the mixture thickens enough to coat the back of a spoon; do not allow to boil. Cover the pan and remove from the heat. Remove from the oven, leave to stand for a few minutes, then turn the puddings on to warmed plates and serve with the custard.

Instead of baking the puddings, you can steam them for 30-40 minutes. If you do not have dariole moulds, use ramekins instead.

Serves 6

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