Ready in:
- 4
- 150
g butter, softened
- 6
tbsp maple syrup
- 150
g caster sugar
- 3
medium free range
eggs, beaten
- 150
g self-raising flour
- 50
g ground almonds
- 1
tsp mixed spice
For the cream:
- 150
ml double cream
- 1
fresh rosemary
Heat the oven to 190°C/375°F/gas 5 (170°C for fan
ovens). Squeeze the juice from one of the clementines and
set aside. Remove the peel and pith from the remaining
clementines and finely chop one. Slice the remaining 2
clementines into 3 rounds.
Using a little of the butter, grease 6 x 200ml pudding
basins and drizzle 1 tbsp maple syrup into the bottom of
each one. Lay a clementine slice on top and set aside.
In a bowl, mix the remaining butter with the sugar until
pale and fluffy. Beat in the eggs, a little at a time, then fold in
the flour, ground almonds and mixed spice. Stir in the
clementine juice and finely chopped clementine. Divide the
mixture among the pudding basins and smooth the tops.
Tightly cover each one with a piece of buttered foil.
Sit the puddings in a roasting tin; pour in boiling water to
halfway up the basin sides. Cook in oven for 30 minutes or
until a skewer inserted in the middle comes out clean.
Meanwhile, pour the cream into a pan; add the rosemary.
Heat gently for 1 minute. Pour into a bowl, set aside until
cold, then chill. Discard the rosemary. Turn out the puddings
onto plates and serve with the cream.
Recipes courtesy
of M&S