Castle Pudding
Indulge in the timeless charm of Castle Pudding, a classic steamed dessert that’s as comforting as it is elegant. Made with simple pantry staples like butter, sugar, eggs, and self-raising flour, this recipe yields light, moist puddings with a delightful buttery richness. The addition of a thin layer of jam at the base of each mold creates a glossy, fruity topping that elevates every bite. Perfectly portioned in individual pudding molds, Castle Pudding is an ideal treat for cozy gatherings or an after-dinner indulgence. The steaming technique ensures a soft, delicate texture, while serving it warm with custard or cream adds a luscious finishing touch. Whether you’re a fan of traditional British desserts or seeking a unique, nostalgic dish, this Castle Pudding recipe is bound to impress.
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Recipe Information
Ingredients
- 85 grams unsalted butter
- 85 grams granulated sugar
- 2 large eggs
- 85 grams self-raising flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 tablespoons jam (any flavor, optional)
Instructions
Grease four small pudding molds or ramekins with butter, ensuring all surfaces are coated to prevent sticking.
If using jam, add about a half tablespoon of jam to the bottom of each mold for a sweet topping after steaming. Set aside the prepared molds.
In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Sift in the self-raising flour and gently fold it into the mixture using a spatula or spoon. Be careful not to over-mix to keep the batter light.
Add the milk and vanilla extract, and gently stir until the batter has a smooth, dropping consistency.
Divide the batter evenly between the prepared molds, filling each about two-thirds full to allow space for the pudding to rise during cooking.
Cover each mold tightly with a piece of buttered aluminum foil, ensuring the foil is pressed firmly around the edges to seal.
Place the molds in a large saucepan or deep skillet with a lid. Pour in just enough boiling water to come halfway up the sides of the molds.
Cover the saucepan with the lid and steam the puddings over low heat for 40-45 minutes. Check occasionally to ensure the water level remains consistent, adding more boiling water if needed.
Carefully remove the molds from the saucepan and allow them to cool for a couple of minutes. Run a knife around the edges to loosen the puddings if necessary.
Turn out the puddings onto serving plates. Serve warm with custard, cream, or additional jam as desired.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 101.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
