Castle Pudding Food

CASTLE PUDDING

Steps:

• Grease 5 personal sized ramekins (the little ones).
• Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well.
• Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1/4 CUP of vanilla) and hot water to the remaining mixture.
• Top up each ramekin and swirl the two mixtures together with a spoon.
• Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Careful! The ramekins are HOT.
• Allow to stand 1-2 minutes prior to serving.
• Turn over onto a plate. They should drop out with a little bit of tapping.

GOLDEN CASTLE PUDDING

Steps:

• 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.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.