Castle Puddings

Name: Castle Puddings
Prep time: 15 min
Cook time: 30 min
Yield: 12 people
Ingredients: 6 izs wheatmeal flour; 2 ozs margarine; 2 ozs sugar; 1 egg (medium); 1 teaspoon baking powder; 2 tablespoons milk; 1 teaspoon vanilla essence

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Servings

Prep

15 min

Cook

30 min

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Ingredients

Castle Puddings

CourseDessert, Snack

Servings	Prep Time
12 people	15 minutes

Cook Time

30 minutes

Servings	Prep Time
12 people	15 minutes

Cook Time

30 minutes

Castle Puddings

CourseDessert, Snack

Servings	Prep Time
12 people	15 minutes

Cook Time

30 minutes

Servings	Prep Time
12 people	15 minutes

Cook Time

30 minutes

Ingredients

6 izs wheatmeal flour
2 ozs margarine
2 ozs sugar
1 egg medium
1 teaspoon baking powder
2 tablespoons milk
1 teaspoon Vanilla Essence

Servings: people

Instructions

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Cream the margarine and sugar. Mix in the flour and baking powder.
Add milk and essence at the end to make a soft consistency.
Put mixture into creased moulds
Cook in moderate oven for 20-30 minutes.

Recipe Notes

This recipe is part of the Wartime recipe collection. The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.

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