Sticky Clementine and Ginger Puddings

Prep Time


Cook Time

30 min


6 portions


3 3 clementines

140140 g Country Range Butter, plus extra for greasing

3 3 tbsp golden syrup

140140 g Country Range Plain Flour

1 ½ 1 ½ tsp Country Range Baking Powder

¼ ¼ tsp Country Range Salt

2 2 tsp Country Range Ground Ginger

8585 g Country Range Ground Almonds

175175 g golden caster sugar

3 3 Country Range Free Range Medium Eggs, lightly beaten

For the Chantilly cream:For the Chantilly cream:

1 1 Country Range Vanilla Pod

150150 ml Country Range Whipping Cream

1-2 1-2 tbsp icing sugar, sieved

Multiply by
  • 1Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice. Peel the two remaining clementines using a peeler. Julienne the peel and set aside. Remove the pith and slice each clementine into 3 discs.
  • 2Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  • 3In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  • 4In a separate bowl, cream the butter and sugar together until pale then add the eggs one by one, alternating with a little of the flour mix.
  • 5Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  • 6Place the puddings in a deep roasting tray. Carefully pour in a little boiled water (approximately 1cm) around the basins. Cover the roasting tray with baking paper and press lightly over the pudding moulds.
  • 7Place in the oven for 30 minutes until the puddings are firm and spongy.
  • 8To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.