Sunday, 30 March 2008

Great British Pudding Challenge: Canary Pudding

The lovely Rosie of Rosie bakes a peace of cake hosts a great food event making people more aware of the Great British Pudding. I've been wanting to take part in this challenge in the past but never got the chance to. This month I was determined to make the Canary Pudding, the first part of this challenge was finding a pudding bowl! I searched and was almost giving up looking when I found little mini ones, so I bought 4 and poured some water in to find out what volume they held (1/4 pint) so the plan was to half the ingredients for this one and split it between the four pots. But what made it even more fun was being able to do 2 puddings with jam and 2 puddings with golden syrup!

Here's the original recipe as Rosie typed it:

Canary pudding

4-6 Servings


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

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.

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.

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.

Thank you Rosie!!!! This was so much fun and incredibly tasty!


  1. Ruth, elegant presentation to a rustic English dessert. Got any left?

  2. Well done on the challenge Ruth, am glad to see you participated this month and hope to see you around in the months to come!

  3. These are sweet little puddings - and it's great to be able to use both jam and golden syrup.

  4. Thanks Peter! I have Rob's puddings left still! He wasn't hungry for them last night and wants them tonight..... if you're quick they could end up being yours.... unless I end up eating them first!!!

    Hi Pixie, thank you! I'm real glad I got to join in, can't wait for the next one!

    Thank you Cakelaw.... it was a good combination having the 2 flavours!

  5. This looks yum Ruth...I love 2-in-1 puddings! I got here from Cakelaws when I saw your post asking if you'd got the dates wrong!! Never too late my dear girl...

  6. Hey Passionate Baker! Welcome to my blog! The 2 in 1 puddings have to be the best! I got the DB post up in time! Just glad cakelaw posted early in the day!

  7. Oh Ruth well done your puddings look so scrummy and great presentation!!

    I am so pleased you joined in this month challenge and I hope you will join in with many more - thank you :D I will now link up your post on my blog!

    Rosie x

  8. Thanks Rosie! And thank you again for a great challenge. I'll be making these again!

  9. This looks so good!!

  10. When I saw the post title I thought, "oh god, what has she done to the poor little birds." Glad to see no canaries were harmed in the making of this pudding! :-)

    I've only made one pudding like this before and I loved it. Now, you've got my stomach grumbling ... I better go eat eat breakfast before I read any more. Your pudding looks fantastic!

  11. Lovely entry to this challenge--this pudding is making me go crazy with spring fever!! Sounds so, so good!

  12. Hey Katie!!! It was so good!!!! Can't wait to make it again!

    Hey Allen.... as tempting as it was to use canaries, I had to resist! enjoy breakfast!

    Thanks cakespy! It is perfect for spring!

  13. I've never made a British pudding...

  14. Well done on the challege, your puddings look great!


  15. Hey Kate, you should give it a go! They're super easy and extremely tasty!

    Thank Maria! they tasted great too!

  16. I've never had British pudding but this is definitely tempting me to make it.

  17. you really should try it nina. Thanks for stopping by my blog!


Welcome to Ruth's Kitchen Experiments! I would love to hear your comments and feedback!

But if you're going to be posting spam or something else that's completely unrelated or unnecessary it will be deleted

Thank you!