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!"
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 2 medium eggs, beaten
- 1 tablespoon water
- 4 tablespoons golden syrup or 4 tablespoons honey
- 8 tablespoons creme fraiche or 8 tablespoons ready-made custard, to garnish
directions
- 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.
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Reviews
-
What an amazing blend of flavours! I ended up using 8 small (2.5 oz) ramekins as that is all I had. It turned out beautifully. I had to leave them in the oven for an extra 5 minutes to get them to the "golden" colour. I didn't use the parchment in the bottom of the ramekin. I just "greased" them up really well. It simply took a little shifting of the top and they popped right out! The addition of the custard and the corn syrup (which is what we used) is a must in my opinion. It really made the flavour explode! Thank you for such a nice and lovely recipe! This would be a great one to use to impress the in-laws!!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
