Sticky Clementine & Ginger Puddings
These delightful individual clementine puddings are a warm and comforting treat that is perfect for any occasion. With a moist and flavorful sponge, bursts of citrusy clementine, and a hint of spicy ginger, these puddings are sure to please your taste buds. Enjoy them with a dollop of cream or custard for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 3 clementines
- 140g butter , plus extra for greasing
- 6 tbsp golden syrup
- 175g golden caster sugar
- 3 eggs , beaten
- 140g self-raising flour
- 85g ground almonds
- pinch ground ginger
- 2 knobs stem ginger , finely chopped
- cream or custard, to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
- Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
- In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
- Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 563 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 49 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.8 milligram of sodium
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