Sticky clementine & ginger puddings

Sticky clementine & ginger puddings

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(5 ratings)

Prep: 20 mins

More effort

Serves 6
These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal563
  • fat31g
  • saturates14g
  • carbs66g
  • sugars49g
  • fibre2g
  • protein9g
  • salt0.8g
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Ingredients

  • 3 clementine

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 140g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 tbsp golden syrup
  • 175g golden caster sugar
  • 3 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 85g ground almond
  • pinch ground ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 knobs stem ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • cream or custard, to serve

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

Method

  1. 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.

  2. Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.

  3. 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.

  4. 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.

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Comments (7)

fuzzbox9's picture
2

Couldn't get much flavour from the clementines and had a terrible job getting them out of the tins despite buttering them thoroughly. Out of six I only managed to salvage three!

heidigough's picture
2

Nice but after reading the comments I made it more gingery by using the syrup from the stem ginger rather than golden syrup. Personally I wasn't keen on the slice of citrus on the bottom, the "cakey" part was tasty though but I'm not sure I'd make them again.

If you do reheat in the microwave, they only need 30-40 seconds each otherwise they start to collapse.

bitzypuss's picture
4

Good recipe. I found it needed a stronger orange flavour and perhaps would add more ginger next time, but all in all, really good. My guests thought it great!

katiemegan's picture

This is a fantastic recipe. I've made it many times and it always impresses family and friends - and it's so easy to make!! I'm not a big fan of clementines and will often use satsumas instead but the taste is still spectacular. Gorgeous with custard.

duophonic's picture

I made this as part of my Christmas menu and it went down a treat, easy to make and delicious.

tamrahooker's picture
4

Thank you good food. Great recipe I made up to adding chopped peel and covered with a damp tea towel until I was ready to add juice and bake it came out fab - so a nice easy one to get ahead with when entertaining. 2nd time I baked it then microwaved to reheat also came out well so well done

doshis's picture

wow this one was blinding will do it a lot your recipes are brill
doshis do you have any tray bakes as i would like to try some thanks

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