Castle Pudding Recipes

PUDDING FROM SCRATCH

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

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.

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.

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Steps:

• To make the cake base: Preheat the oven to 350 degrees F.
• Grease a 9 by 9-inch cake pan.
• Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
• To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
• To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
• To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
• Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
• Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.