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.
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