Canterbury Pudding

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Canterbury Pudding

There are a number of distinctive recipes for this dish, which mainly consists of breadcrumbs, pastry ingredients, brandy, milk and lemon juice. A variation with no breadcrumbs exists but it is said to be rather dry.

Serves: 4

75 Gram Self-raising flour (3 oz)
75 Gram Fresh breadcrumbs (3 oz)
75 Gram Shredded suet or softened butter (3 oz)
50 Gram Caster sugar (2 oz)
1 Lemon, zest and juice
1 Egg
3 Tablespoon Brandy
3 Tablespoon Milk

Grease a 1.1 litre (2 pint) pudding basin if making a steamed pudding, or a deep pie dish if baking the pudding.
Mix together the flour, breadcrumbs, suet or butter and sugar. Add the lemon zest. Make a well in the centre and add the egg, lemon juice, brandy and enough milk to give a soft dropping consistency. Pour into the prepared dish.
 

If steaming the pudding, cover with pleated greaseproof paper or foil and secure with string. Steam for 1 1/2 - 2 hours. 

If baking, cook, uncovered, at 180 °C / 350 °F / Gas 4 for about 1 hour, until well risen. 

Serve hot with custard.