Thursday, 9 December 2010

Steamed Clementine Puddings

These lovely little puddings can be made ahead and reheated in the oven for 25 minutes at 180C/gas 6 and can be frozen and defrosted at room temperature.


150g unsalted butter, softened
6 tbsp golden syrup
150g caster sugar
Juice and zest of 6 Clementines
150g self raising flour
40g fresh breadcrumbs
3 tbsp milk
1/2 tsp baking powder
3 eggs
Creme Fraiche to serve

6 small pudding basins or ramekins, buttered, foil and elastic bands


If not using a steamer preheat the oven to 180C/gas 6.

Cream together the butter and sugar, sift in the flour and baking powder, beat in the breadcrumbs, eggs, milk, zest and juice a little at a time. The mixture will look slightly curdled but that is normal.

Put 1 tbsp of syrup in each basin or ramekin then divide the mixture between them.

Cover each one with a square of buttered foil and secure with an elastic band.

To steam: Steam the puddings for 40 minutes.

To bake: Place the puddings in a deep roasting tin half filled with boiling water and bake for 40 minutes.

Turn out and eat warm with chilled Creme Fraiche.

No comments:

Post a Comment

Haggis and Clapshot Pie

Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...