Yesterday I made my steamed Canary pudding and nothing better for dessert after a lovely Sunday roast dinner *giggle*. The weather wasn’t too great in my part of England and a steamed pudding is such a comfort food to keep the cold out, as my mum would have said. I certainly required the use of lining the bottom of the basin with a circle of greaseproof paper to help stop the pudding from sticking, having used lemon curd for my topping. I did think of making lemon custard but Mr R requested good old fashioned custard this time and who I am to argue with that?
My pudding did take the required 2 hours to steam until fully cooked. With a little run of a butter knife around the sides of the pudding it turned out beautiful. The pudding had lemon curd oozing down the sides and the fragrance of lemon was wonderful. I think the fresh flavours of lemon were in keeping with this time of year when spring is just around the corner for us here in the U.K.