Clementine, stem ginger and honey steamed puddings

These steamed puddings are laced with warming Christmas flavours and look the part too. Decorated with caramelised clementine slices and jewels of pomegranate, they make a beautiful finishing touch to a festive feast.

MAKES 8 PUDDINGS

150g stem ginger in syrup 8 clementines 180g butter 180g soft brown sugar 4 eggs 130g self-raising flour 1tsp ground ginger 1tsp mixed spice 80g ground almonds 3tbsp almond milk 100ml honey 100ml ginger syrup (from the stem ginger jar) 1 pomegranate, seeds only Ready-made crème Anglaise to serve

1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Chop the ginger, then zest and juice four clementines, reserving the juice for the syrup. Slice two peeled clementines into thin rounds and segment the remaining two.

2 Mix the butter and brown sugar (saving a little for sprinkling) until light and fluffy. Gradually beat in the eggs. Stir in the flour, spices, ground almonds, almond milk, ginger and clementine zest.

3 Lightly butter 8 small dariole moulds. Sprinkle a little brown sugar and place a slice of clementine in the bottom of each mould.

4 Divide the batter between the moulds and place in a deep baking tin. Add boiling water one third of the way up the sides of the moulds and carefully place in the centre of the oven for 25-30min, until a skewer inserted comes out clean. Leave to cool for 5min then remove from the water and place on a tray or plate.

5 To make the syrup, place the clementine juice, honey and ginger syrup into a small pan. Bring to simmering point for 6-8min until slightly reduced.

6 To serve, place the puddings on plates and cover with the syrup, clementine segments, pomegranate seeds and lastly the crème Anglaise. The puddings will keep in the fridge for up to 3 days once baked.