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Castle Puddings with Custard Sauce Recipe


3 tbsp blackcurrant, strawberry or raspberry jam
½ cup butter, softened - plus extra for greasing
½ cup caster (superfine) sugar
2 eggs, beaten
Few drops of vanilla extract
1 cup self-raising (self-rising) flour
Mint sprigs, to decorate

For the custard sauce
4 eggs
2 tbsp sugar
2 cups milk
Few drops of vanilla extract

Cooking instructions:

Preheat the oven to 350° F. Butter eight dariole moulds. Put about 2 tsp of your chosen jam in the base of each mould.

Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs, beating well after each addition, and add the vanilla extract towards the end. Lightly fold in the flour then divide the mixture among the moulds. Bake the puddings for about 20 minutes until well risen and a light golden color

To make the custard, whisk the eggs and sugar together. Bring the milk to the boil in a heavy, preferably non-stick, pan, then slowly pour on to the egg mixture, stirring constantly.

Return the milk mixture to the pan and heat very gently, stirring, until it thickens enough to coat the back of a spoon; do not allow boiling. Cover the pan and remove from the heat.

Remove the moulds from the oven. Leave to stand for a few minutes, and then turn the puddings out on to warmed individual plates. Decorate with mint and serve with the custard.

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