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
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.