Save to your scrapbook
Sticky clementine puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
175g butter, softened, plus extra for greasing
5 essential Waitrose easy peelers clementines
3 tbsp golden syrup
175g golden caster sugar
3 medium Waitrose British Blacktail Free Range Eggs, beaten
85g self-raising flour
85g fresh white breadcrumbs
1 tsp ground mixed spice
1 carrot, coarsely grated
1. Preheat the oven to 200ºC, gas mark 6. Lightly butter 8 x 150ml pudding moulds or ramekins and 8 small squares of foil. Cut 8 thick slices from 2 clementines then grate the zest and squeeze the juice from the remainder. Pour the golden syrup into the base of the moulds then sit a slice of clementine in each one.
2. Whisk the butter and sugar until pale then slowly whisk in the eggs. Stir in the flour, zest and juice, breadcrumbs, spice, carrot and sultanas. Spoon into the dishes then cover with the foil, buttered-side down.
3. Place in a roasting tin and pour hot water into the tin until it comes halfway up the side of the dishes. Bake for 30-35 minutes until set.
4. Run a small knife along the inside of the moulds then invert onto small plates. Serve with warmed custard.
Typical values per serving:
This recipe was first published in October 2016.