Castle puddings

by Regula Ysewijn

Easy-to-make citrus puds

These puddings are easy to make and because they freeze well, they are ideal for making in advance of an upcoming feast. They work well flavoured with either orange or lemon—I have provided details for both. 


200g butter, softened, plus extra for greasing
200g raw sugar
4 eggs
200g self-raising flour

For lemon puddings:
Zest of 1 small lemon
1 jar of lemon curd

For orange puddings:
Zest of 1 small orange
Thinly sliced orange or clementine rounds
Sugar, for sprinkling


Preheat the oven to 180C. Prepare individual mini basins by greasing them generously with butter, then cut a disc of baking paper to fit inside the base of each basin and press it into the mould.

Using an electric mixer fitted with the whisk attachment, thoroughly whisk the butter with the sugar until pale and creamy. Grate in the lemon or orange zest for the flavouring of your choice. Start adding the eggs one at a time, whisking until each egg is fully incorporated. Finally, fold in the flour and combine well.

Put 1 tsp lemon curd or a thin slice of orange sprinkled with sugar in each mini pudding basin, before adding the batter. Divide the batter between the basins until they are about ⅔ full. Place the puddings in a deep baking dish. Carefully pour hot water into the dish to come halfway up the sides of the basins. Cover the dish with foil and bake in the centre of the oven for 50 mins, checking after 40 mins by inserting a toothpick into a pudding to see if it comes out clean.

Allow the puddings to cool in the basins. If not needed immediately, you can freeze them in the basins and reheat in the microwave after defrosting. When you are ready to serve, loosen the puddings from their mould with the tip of a knife, then turn out. Serve with an accompaniment of custard, ice cream or—my favourite—clotted cream.

ALTERNATIVE: If you don’t have small moulds, use a muffin tray. This will give a slightly different result, as the holes are shallower.

Recipe and image: Regula Ysewijn