Step 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.
Step 2Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
Step 3In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
Step 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.
Step 5Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
Step 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.
Step 7Place in the oven for 30 minutes until the puddings are firm and spongy.
Step 8To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.
- 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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