The Great British Pudding Challenge - Canary Pudding

I feel the first signs of spring on the way with heads of yellow daffodils glinting in the sunshine, so this is how I came to choose this month’s pudding for ‘The Great British Pudding Challenge’ Canary Pudding.

Canary pudding is a very old English steamed pudding and I would assume the name comes from the wonderful yellow colour of the sponge. It has the zest and juice of lemon for its glorious flavour. You have a choice of a topping you can use to cover the base of the basin before adding the sponge mixture, e.g. jam, golden syrup or lemon curd. I think I would lean towards using lemon curd to blend with the flavours in the sponge, but that is only my own personnel preference the choice is entirely yours. You have your own choice to serve the pudding with be it custard, crème fraich, ice cream etc.

Many households these days I would assume do not partake in eating puddings, as they would have a few years ago. I for one wouldn’t wish to observe the demise of this great institute of desserts. I am the first to admit, that it is a rare treat once a month in my household to eat a steamed pudding, but that is what makes eating one of these pudding even more delectable!

Anyone is eligible to join me whatever nationality, in my quest to revive and steam away some of my Traditional English Puddings. You are most welcome to join me in this quest and I am now laying down the gauntlet to YOU yes YOU to come and join with me in this months Challenge.

This month’s Challenge runs form the 1st until the 31st March so get your steamers at the ready folks!! (Sorry I’m a day late in posting this month’s Challenge)

For more information on ‘The Great British Pudding Challenge’ please click on this [link].

Rosie’s top tip for making light work of easing out a steamed pudding from a basin.

The trick of easing a steamed pudding out of a basin is to grease the basin very well with butter and put a little circle of non-stick paper/greaseproof paper into the bottom of your basin before adding any mixture. When cooked run a rounded knife gently around the sides of the pudding to release it. Taking a plate large enough to hold the pudding and its juices, place this over the top of the basin and flip it over quickly. Shake the pudding basin with the plate firmly underneath slightly and the steamed pudding should come out with ease.

Serves 4 -6

Canary Pudding
3-4 tbsp jam or golden syrup or lemon curd
For The Sponge
100g (4 oz) softened butter
100g (4 oz) caster sugar
2 large eggs
Grated zest of 1 lemon
3 -4 tbsp lemon juice
175g (6 oz) self-raising flour
½ tsp baking powder
Butter for greasing the pudding basin


You will also need a 2-pint pudding basin (see Rosie’s top tip on how to prepare the basin above) a large circle of buttered greaseproof paper folded in the middle and the same with foil, a little string for tying down the foil.

Method

Place a steamer on to boil making sure you have sufficient water in the base and lower to a simmer when boiling. If you haven’t got a steamer, place a large enough pan with an upturned plate or saucer in the base, fill up with water half way, then place on the stove to boil, now reduce to a simmer (you will need a tight fitting lid when the pudding goes into steam).

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. Cut off and extra string that isn’t wanted.

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.

Turn out onto a plate and serve with your own choice of custard, crème fraich, ice cream etc.

Edit - Pixie has posted a most delicious Canary Pudding over at You Say Tomato I Say Tomato please do go and take a peek :)

Edit - Cakelaw has also posted a famtastic looking Canary Pudding over at Laws of The Kitchen please do go and take a look or drool :)

Edit - Ruth from Ruth’s Kitchen Experiments has posted delightful little puddings with two different toppings – one with lemon curd and the other with Jam. Please do go and take a look at her wonderful puds :)

Edit - James from The Cotswold Food Year has a stunning Canary Pudding posted on his site. James is a Personal chef and he has topped his pudding with candied lemon zest. Please do go take a peek and drool to your hearts content :)