Tossing slices of peeled clementine in hot caramel and serving with vanilla ice cream.
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.