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Sticky Clementine and Ginger Puddings

Cooking Time
30 min Minutes
6 portions


  • 1

    Step 1

    Pre-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.
  • 2

    Step 2

    Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  • 3

    Step 3

    In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  • 4

    Step 4

    In 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.
  • 5

    Step 5

    Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  • 6

    Step 6

    Place 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.
  • 7

    Step 7

    Place in the oven for 30 minutes until the puddings are firm and spongy.
  • 8

    Step 8

    To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.


14 Total
  • 3 clementines
  • 140 g Country Range Butter, plus extra for greasing
  • 3 tbsp golden syrup
  • 140 g Country Range Plain Flour
  • 1 ½ tsp Country Range Baking Powder
  • ¼ tsp Country Range Salt
  • 2 tsp Country Range Ground Ginger
  • 85 g Country Range Ground Almonds
  • 175 g golden caster sugar
  • 3 Country Range Free Range Medium Eggs, lightly beaten
  • For the Chantilly cream:
  • 1 Country Range Vanilla Pod
  • 150 ml Country Range Whipping Cream
  • 1-2 tbsp icing sugar, sieved

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