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.

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