Hot Desserts Recipes - Castle Puddings with Custard

Ingredients

• about 45ml/3 tbsp blackcurrant, strawberry or raspberry jam

• 115g/4oz or 1/2 cup butter, softened

• 115g/4oz or 1/2 cup caster sugar

• 2 eggs, beaten

• few drops of vanilla essence

• 130g/4 1/2oz or 1 cup self-raising flour

FOR THE CUSTARD

• 450ml/3/4 pint or 1 scant cup milk

• 4 eggs

• 15-25g/1/2-1oz or 1-2 tbsp sugar

• few drops of vanilla essence

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Method:

1. Preheat the oven to 180'C/350'P /Gas 4. Butter eight dariole moulds. Put about 10ml/2 tsp of your chosen jam in the base of each mould

2. 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 essence 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.

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

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

5. Remove the moulds from the oven, leave to stand for a few minutes, then turn the puddings on to warmed plates and serve with the custard.