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 
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
3 large  eggs
6 oz.  (175 g) golden caster sugar
  grated zest 1 lemon and 1 tablespoon lemon juice
  butter, for greasing
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. 
this recipe is taken from how to cook book three. 
source: <> 
(ID: 74219) Mirror: Sun, May 8, 2005

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