Canary Pudding

In a large mixing bowl add the butter and sugar and beat until it is light and fluffy. Add the eggs one at a time and beat until all combined. Sieve the flour and baking powder into the mixture and add the lemon zest and juice, fold through gently with a metal spoon until all the ingredients are combined together. If the mixture seems a little stiff add a little more lemon juice to the mixture but don't over do it and make it too sloppy.

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.

 

 

Accompaniments
 
Ready Prepared
 
Cream.
Crème fraîche.

Prepared
 
Listed in the Sweet Sauce section of the website.
 
Custard.