Canary pudding

Canary pudding

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
125g butter
1 lemon, grated rinded
3/4 cup caster sugar
2 eggs
1 1/2 cups s.r. flour, sifted
1/4 cup milk
warmed jam

Method

  1. Cream the butter with the rind. Add sugar gradually, beating until light and fluffy. Beat in the eggs, one at a time, with a teaspoon of flour. Fold in the remaining flour alternately with enough milk to make a dropping consistency. Spoon into a well-buttered pudding bowl, cover with a double thickness of baking paper and tie firmly with string. Place in a saucepan half-filled with boiling water, cover and steam for 1 1/2–2 hours, adding extra boiling water when necessary. Turn out onto heated serving dish and spoon the jam over.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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