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Canary pudding with lemon sauce
- To Serve
Four
- Difficulty
Complex
Published 1978
This light pudding was originally made with a flavouring of Madeira, the sweet and somewhat sherry-like fortified wine from the Canary Islands/However, it is delicious without any such luxuries.
Ingredients
100 g 4 oz 100 g 4
Method
Remember that this pudding needs room to expand as it cooks if it is to be light, so do not overfill the bowl.
Cream together the butter and sugar until they are light and fluffy. This can be done with an electric beater or by hand. Beat in one egg, then half the" flour, then another egg and the remaining flour. Do not beat more than necessary once the flour starts to go in, as this tou
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