Cake mix - am I being shafted!.

[footychick]

Never did me any harm - I don't think

 

[TheBlueAndWhiteStrips]

From the web.

Castle pudding is a classic pudding that probably was first made centuries ago in the UK. Unlike the more milky or eggy custards that are traditionally associated with American pudding, castle pudding is a sponge pudding, like plum pudding and spotted dick. It may be cooked via the water bath method, and contains flour in addition to eggs, milk and sugar.

Traditionally, castle pudding is baked in a dariole mold, producing a tall cylinder of spongy almost “cakey” dessert. If you don’t have dariole molds, you can use ramekins instead, but you won’t produce quite as authentic of a dish. The pudding itself is typically rather plain, with perhaps some vanilla, or occasionally a bit of sherry or lemon flavoring. For this reason, castle pudding is almost always topped with a good-sized dollop of strawberry jam.

When castle pudding is served warm, the strawberry jam will become a bit less jellied, and run down the sides of the dessert, creating a bit of strawberry sauce with every bite. You can consider some nontraditional toppings — any another type of jam will do, or you could make a bit of lemon sauce or curd for the top.

The origins of this pudding are not abundantly clear. Numerous sponge puddings are common in England. Sometimes the only difference between a castle pudding and any other type is the topping. For instance, you can find recipes online for syrup sponge pudding, which is topped with either golden syrup or maple syrup depending upon preference. Unlike plum pudding and spotted dick, though, castle pudding doesn’t usually contain raisins or other fruits, and isn’t heavily spiced. In fact it tastes a bit like a sweetened Yorkshire pudding.

 

[Stat Brother]

All good stuff chaps.

 

[CheeseRolls]

Depends how much raw egg there is, shirley?
I'm sure a little bit wouldn't hurt but you wouldn't crack open an egg and it eat without cooking it, would you?

Whisper it quietly but the meat is raw as well - bloody lovely if the Steak is lean and best quality.

 

[armchairclubber]

I'll have to watch a whole series of Lorraine Pascale's baking show on the BBC to find the answer. Trouble is I seem to retain very little info on the baking side of things.

 

[DarrenFreemansPerm]

Whisper it quietly but the meat is raw as well - bloody lovely if the Steak is lean and best quality.

Steak Tartar. Beautiful. Traditionally a raw yolk is served on top of spaghetti carbonara too

 

[Uwinsc]

It certainly never did me any harm. However I was once very sick after eating under done scrambled egg so I don't know really.
I might be wrong but could the Salmonella issue be more of a potential problem if the eggs are organic-e.g they wouldn't get immunisations would they? or do they I don't know really?

 

[Bob!]

I'll have to watch a whole series of Lorraine Pascale's baking show on the BBC to find the answer. Trouble is I seem to retain very little info on the baking side of things.

I have exactly the same problem!

 

[Gully]

NMH, please tell me that isn't what I think it is....if it is, a lifetime ban probably wouldn't be long enough!

 

[Gully]

But what in Gods name is a Castle Pudding?

...and what are "soup squares"...mentioned in the second last line?

 

[Woodingdean Gull]

My wife is a superb professional cake maker, wedding cakes,celebration cakes etc., and I can assure you that, licking the bowl, mixing spoon etc., will do no harm at all. Myself and my three kids, all grown up now, have always enjoyed doing this.

The only exception to this is that pregnant women should avoid following this practise.

 

[skipper734]

My wife is a superb professional cake maker, wedding cakes,celebration cakes etc., and I can assure you that, licking the bowl, mixing spoon etc., will do no harm at all. Myself and my three kids, all grown up now, have always enjoyed doing this.

The only exception to this is that pregnant women should avoid following this practise.

I can vouch for this, she made my wedding cake.
What nobody has mentioned is John Majors bit on the side, Edwina Curry, who was instrumental in bringing to our notice that salmonella was nearly endemic in eggs at the time. So now all chickens are inoculated and the little lion is back.

 

[LIKE]

From the web.

Like.

 

[Notters]

I always eat it and would say you're being ROYALLY shafted.

 

[Couldn't Be Hyypia]

But what in Gods name is a Castle Pudding?

Or soup squres for that matter.

Some stuff from the interweb "Ron - I think you mean "Greens of Brighton" although the factory was in Hove in later years. H J Green was a baker and grocery shop, in Brighton, that started packaging ingredients and selling them in his shop in 1907. This gave people the correct 'mix' for cakes without having to buy larger quantities of the component parts. I don't know that they produced large quantities of ready baked products. I think the cake mixes are still around although I don't know who makes them as the factory is long gone. Greens became part of the Pillsbury group in the 1980s, as far as I know."
Didn't the factory used ot be near Hove Station?

 

[skipper734]

Greens was in Portland Road in the 60's, just along from CVA or Kearny & Treker as it became. My Mum did herself a mischief there filling 28lb sacks of cake mix.

 

[Tricky Dicky]

Yes, your missus is being overly protective. Raw egg is fine. Let's be honest, a lot of people drink raw eggs as a hangover cure (that's also bollocks but it doesn't hurt them) Salmonella in eggs has pretty much all but been eradicated so unless you buy really cheap eggs from dodgy market stalls that don't have the lion mark, you're fine. If you can't eat raw cake mix, what's the point of baking in the first place?

This (to use the local vernacular). It was on a factual TV prog only last week that since Edwina-gate, Salmonella has virtually been wiped out in this country. So, buy british, buy free range - you know it makes sense, and LICK THAT BOWL.

 

[raymondbriggs]

Not that it makes much difference but the entrance was in Olive road,the factory up against the Railway track.It was also had something to do with distributing Butterkist popcorn,we hopped the fence often enough to nick a few packs.Bit like the old Corona factory in Old Shoreham Road-great place to get empty bottles to take back to the shops for the deposit.