Saturday, February 20, 2010

Castle Pudding

This sounded sooo good. Alas and alack, it was "meh" at best. To be fair, that was at least partly my fault...for following the recipe.

I found a recipe for Golden Castle Pudding on It does have the advantage of using readily available ingredients. The only "special" ingredient was golden syrup - but I had some leftover from the treacle tart recipe (many recipes for castle pudding didn't use golden syrup, instead they put jam on top). If you choose to make it, you may need to adjust the cooking time. Mine were very obviously undercooked - but I didn't know it until they started cooling. And collapsed. Oh well, the sides were edible and with the custard and a little golden syrup we were able to get an idea of taste and texture. Our opinion is that the same affect could be achieved much easier by making cupcakes with a Pillsbury or Duncan Heinz Butter Cake Mix - because that's pretty much what the castle puddings tasted like. I think the cupcake size would be better too(a little smaller). If I did it that way, I would use my silicone cupcake cups for baking, then just turn them out onto a saucer, tart them up with a bit of custard or a dollop of jam, and hey! presto! Faux Castle Puddings.

You can find a reference to Castle Puddings in Dearest Mary Jane.


  1. British desserts can't be universally disappointing, can they?

    I look forward to something savory next time.

  2. No, I don't think so. I think Betty Neels just went in for the blandest ones. A proper toffee pudding is quite lovely, as is a trifle. Banoffee pie is very odd and I have not yet had a good one.

    Best dessert? Bakewell tart. Yummmmmy.

  3. Sticky Toffee Pudding and Bread and Butter Pudding, the very best of British desserts!!!!