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Sticky clementine & ginger puddings

Ingredients

  1. Step 1 3 clementines
  2. Step 2 140g butter , plus extra for greasing
  3. Step 3 6 tbsp golden syrup
  4. Step 4 175g golden caster sugar
  5. Step 5 3 eggs , beaten
  6. Step 6 140g self-raising flour
  7. Step 7 85g ground almond
  8. Step 8 pinch ground ginger
  9. Step 9 2 knobs stem ginger , finely chopped
  10. Step 10 cream or custard, to serve
Sticky clementine & ginger puddings
Calories: 563 Carbohydrate: 66 g Protein: 9 g Fat: 31 g
Cook time: 50 minutes Prep time: minutes Total time: 50 minutes Servings: 6

TAGS

Dessert Dinner Lunch British Josh Eagleton 30-60 minute 6 serving 600 kcal or less Barney Desmazery BBC Good Food Clementine Cream ginger Golden syrup Ground almond Ground almond Indulgent Main Orange Pudding Sponge

Directions

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