Sticky clementine steamed puddings

Sticky clementine steamed puddings
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 1 hour 15 minutes to cook

With their citrus tang and sharp-sweet flavour, these sticky steamed mini-puds are full of delicious festive flavour. A perfect solution for a lighter Christmas dessert.

Nutrition: per serving

Calories
463kcals
Fat
16g (7.8g saturated)
Protein
5.5g
Carbohydrates
73.9g (50.7g sugars)
Fibre
1.5g
Salt
0.8g
Calories
463kcals
Fat
16g (7.8g saturated)
Protein
5.5g
Carbohydrates
73.9g (50.7g sugars)
Fibre
1.5g
Salt
0.8g

Ingredients

  • Butter for greasing
  • Soft light brown sugar to sprinkle
  • 2 clementines, 1 sliced into rounds and 1 squeezed
  • 125g self-raising flour
  • 90g golden caster sugar
  • 65g fresh white breadcrumbs
  • 1 heaped tsp baking powder
  • 90g shredded suet
  • 4 tbsp orange and ginger marmalade
  • 2½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 large free-range egg
  • 4 tbsp golden syrup
  • 3-4 tbsp whole milk
  • Cream or custard to serve

For the syrup

  • Juice of 2 clementines, strained through a sieve
  • 75g golden caster sugar
  • 2 tbsp golden syrup

Method

  1. Butter 6 x 175ml plastic dariole moulds or pudding basins. Sprinkle the bottom of each with a little soft brown sugar, then put a clementine round in the bottom of each dariole mould or pudding basin.
  2. Mix together the flour and golden caster sugar with a small pinch of salt, the breadcrumbs, baking powder and suet. In a small bowl or jug, whisk the marmalade with the clementine juice, the spices, egg and golden syrup, then stir the wet mixture into the flour mixture. Add just enough of the milk to bring it together into a soft dropping consistency.
  3. Divide the mixture evenly among the moulds/basins, filling each one about two-thirds full. Cover each mould/basin with a circle of baking paper, then tie with string under the rim of the moulds, using a longer piece of string to make a handle.
  4. Put the puddings in a large pan and pour in boiling water until it reaches halfway up the sides of the moulds. Bring to the boil, then cover and steam for 1 hour 10 minutes to 1 hour 15 minutes.
  5. Meanwhile make the syrup. Put the clementine juice, sugar and syrup in a pan over a medium heat and allow the sugar to melt. Increase the heat and boil until you have a thick syrup.
  6. Remove the puddings from the pan, allow to cool for 5 minutes, then turn them out onto a wire rack. Drizzle with the syrup, then set aside for a few minutes to let it soak in. Serve with cream or custard.

delicious. tips

  1. To make one big pudding for 6 use a 1.3 litre pudding basin, overlapping 5-6 clementine slices for the top. Steam in the same way for 3 hours.

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