Sticky clementine puddings

  • Vegetarian


175g butter, softened, plus extra for greasing
5 essential Waitrose easy peelers clementines
3 tbsp Lyle's Golden Syrup
175g Waitrose 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
75g sultanas 


1. Preheat the oven to 200ÂșC, 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.  

Sticky clementine puddings
  • Preparation time: 15 minutes
  • Cooking time: 30-35 minutes
  • Total time: 40-45 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1,817kJ
Fat 21.5g
Saturated Fat 12.6g
Carbohydrate 54.7g
Sugars 42.3g
Protein 5.4g
Salt 0.7g
Fibre 1.4g

per serving

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Thu Oct 27 09:24:33 BST 2016.