Canary Puddings with Lemon Curd Topping

Canary pudding is an old English steamed sponge pudding with jam. I have, of course, because our football team is called the Canaries adapted it to a very lemony version so as to add a little canary colour. It's very popular at the restaurant in the club.

Serves 8

This recipe is taken from How to Cook Book Three

Canary Puddings with Lemon Curd Topping
For the fresh lemon curd:
 grated zest and juice 2 large, juicy lemons
 6 oz (175 g) golden caster sugar
 2 large eggs
 4 oz (110 g) unsalted butter
For the sponge puddings:
 6 oz (175 g) self-raising flour
 1 rounded teaspoon baking powder
 6 oz (175 g) softened butter
 butter, for greasing
 3 large eggs
 6 oz (175 g) golden caster sugar
 grated zest 1 lemon and 1 tablespoon lemon juice
For the lemon sauce:
 the remainder of the lemon curd
 5 fl oz (150 ml) double cream

You will also need eight 6 fl oz (175 ml) pudding basins and two steamers, foil and silicone paper (baking parchment).


First of all make the lemon curd. What you need to do is place the grated lemon zest and sugar in a bowl and then in another bowl whisk the lemon juice together with the eggs and then pour this mixture over the sugar.

Now add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. You need to keep stirring frequently until thickened, which will take roughly 20 minutes.

If you want to make this ahead, you can store it in a clean dry jar with a screw-top lid, but it is best eaten within a week.

Now for the puddings. First of all butter the basins well and place a piece of buttered silicone paper in the bottom of each basin.

Then take a large mixing bowl and sift the flour and baking powder into it, holding the sieve high to give the flour a good airing, add the softened butter, eggs, sugar, lemon zest and juice.

Then, using an electric hand whisk, beat the mixture for about 2 minutes until it is thoroughly blended.

After that, fill the bottom of each basin with 1 dessertspoon of lemon curd and then follow this with the sponge mixture, dividing it equally between the eight pudding basins.

Level the tops, then place a piece of foil over each one, making a pleat in the centre.

Now place the puddings in a steamer fitted over a saucepan of boiling water and steam them for about 25 minutes or until the centre springs back when pressed.

While the puddings are cooking you can make the lemon sauce.

All you do is place the remaining lemon curd in a saucepan.

Add 5 fl oz (150 ml) hot water and the double cream and then heat very gently, stirring all the time until hot but not bubbling.

When the puddings are cooked turn them out on to warmed serving plates and hand the sauce round separately.

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