Sticky clementine & ginger puddings

Serve these as individual desserts, or make one large pud – just up the cooking time to 50 mins.

SERVES 6 PREP 20 mins COOK 30 mins MORE EFFORT V G

3 clementines

140g butter, plus extra for the basins 6 tbsp golden syrup

175g golden caster sugar

3 eggs, beaten

140g self-raising flour

85g ground almonds pinch of ground ginger

2 balls stem ginger from a jar, finely chopped cream or custard, to serve 1 Heat the oven to 200C/180C fan/ gas 6. Juice one of the clementines and set aside. Peel the remaining clementines, reserving the peel, and slice into thick rounds. Scrape the pith away from the reserved peels using a teaspoon, then finely chop the peel.

2 Butter six individual pudding basins (or one large pudding basin), drizzle 1 tbsp of the golden syrup into each, add a slice of clementine and set aside.

3 Beat the butter and sugar together in a bowl using an electric whisk until pale, then whisk in the eggs. Fold in the flour, almonds, ground ginger and clementine peel, then the clementine juice and stem ginger. Divide the mixture between the basins, then cover each tightly with buttered baking parchment or foil.

4 Put the puddings in a roasting tin, half-fill the tin with boiling water from the kettle, then transfer to the oven and cook for 30 mins, or until puffed up. The puddings can be made up to two days ahead, chilled and then reheated in a steamer or the microwave. Turn out onto plates and serve with cream or custard.

PER SERVING 563 kcals • fat 31g • saturates 14g • carbs 66g • sugars 49g • fibre 2g • protein 9g • salt 0.8g