Canary Pudding. A much loved famous traditional pudding in England. It is thought that it gets its name from the yellow colour that the lemon gives to the pudding.
- 3-4 tbsp jam or golden syrup or lemon curd
- For The Sponge
- 100g softened butter
- 100g caster sugar
- 2 large eggs
- Grated zest of 1 lemon
- 3 -4 tbsp lemon juice
- 175g self-raising flour
- ½ tsp baking powder
- Butter for greasing the pudding basin
Place the jam or golden syrup or lemon curd, whichever one you are using, into the base of the pudding basin. Spoon the sponge mixture over the top and level off the sponge with a spatula.
Place the buttered pleated greaseproof paper over the top and then the pleated foil over the top. With the string tie down the foil tightly under the basin rim and loop it back over to make a handle.
Place the pudding into the steamer for 1½ - 2 hours until cooked through. A skewer inserted into the centre of the pudding should come out clean without any uncooked sponge mixture clinging to it when ready.
Listed in the Sweet Sauce section of the website.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.