Sticky Clementine and Ginger Puddings
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
- 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.