Sticky clementine & ginger puddings

Sticky clementine & ginger puddings

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(6 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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  • 3 clementines



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

  • 140g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 175g golden caster sugar
  • 3 eggs, beaten



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

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



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

  • 2 knobs stem ginger, finely chopped



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

  • cream or custard, to serve



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


  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, questions and tips

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5th Feb, 2012
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!
13th Dec, 2010
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.
22nd Mar, 2008
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!
30th Jan, 2008
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.
5th Jan, 2008
I made this as part of my Christmas menu and it went down a treat, easy to make and delicious.
18th Dec, 2007
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
14th Dec, 2007
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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