These sweet lit­tle pud­dings make ter­rific din­ner party desserts, or make one big one for the fam­ily


Mini sticky clemen­tine desserts

Sticky clemen­tine & gin­ger pud­dings

Serves 6 Prep 20 mins Cook 30 mins 75p a por­tion 563 kcals, 31g fat, 14g sat. fat, 49g sugar 3 clemen­tines 140g but­ter, soft­ened, plus

ex­tra for greas­ing 6 tbsp golden syrup 175g golden caster sugar 3 eggs, beaten 140g self-rais­ing flour 85g ground al­monds pinch ground gin­ger 2 knobs stem gin­ger, finely chopped cream or cus­tard, to serve 1 Heat oven to 200C/180C fan/gas 6. Juice one of the clemen­tines and set aside. peel the other two, re­serv­ing the peel. Slice the clemen­tines into thick rounds. Us­ing a tea­spoon, scrape away the pith from the re­served peel, then finely chop the peel.

2 Grease 6 in­di­vid­ual pud­ding basins, driz­zle 1 tbsp golden syrup into each, add a slice of clemen­tine, then set aside.

3 In a bowl, cream the but­ter and sugar to­gether un­til pale, then add the eggs. Fold in the flour, al­monds, ground gin­ger and chopped peel, then fold through the juice and chopped gin­ger. Di­vide the mix be­tween the basins, then cover each tightly with a greased hat of foil.

4 Place the pud­dings in a roast­ing tray, half fill the tray with boil­ing wa­ter from the ket­tle, then cook in the oven for 30 mins un­til puffed up. The pud­dings can be made up to 2 days ahead and re­heated in a steamer or in the mi­crowave. Turn out and serve with cream.

Try toss­ing V i i Ì i à ViÃ Ì V>À> i and serv­ing with Vi VÀi>

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