Canary Pudding recipe
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5 from 1 vote

Canary Pudding

Servings: 6 people



  • 60 grams butter
  • 60 grams caster sugar
  • 1 egg
  • 60 ml milk
  • 1 lemon (grated rind only)
  • 1/4 teaspoon lemon essence
  • 115 grams plain flour
  • 1/2 teaspoon baking powder
  • pinch salt


  • 1/3 cup creme fraiche
  • 1/3 cup custard



  • Beat butter and sugar to a cream.
  • Beat egg and add to mixture.
    beat eggs
  • Add milk and lemon essence and mix well.
    adding milk
  • Add lemon rind, salt and sifted flour and baking powder. Mix well.
  • Grease a small pudding bowl or pyrex bowl.
    canary pudding in bowl 2
  • Cover with greased paper and tie down.
  • Steam for one and a half hours.
    steaming canary pudding
  • Once cooked, use a knife to carefully free the pudding from the edges of the bowl before turning out onto a plate.
    cooked canary pudding


  • Whisk creme fraiche and custard together.
  • Pour over pudding and top with a slice of lemon.
    Canary Pudding recipe


If you don't have a steamer, put a small heatproof dish in the bottom of a saucepan. Fill with water to just below the top of the small dish and bring to the boil. Sit pudding bowl on top of small dish, turn down to a simmer and cover.