Sticky clementine & ginger puddings

These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family

  • Prep:20 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 563
  • fat 31g
  • saturates 14g
  • carbs 66g
  • sugars 49g
  • fibre 2g
  • protein 9g
  • salt 0.8g


  • 3 clementines
  • 140g butter, plus extra for greasing
  • 6 tbsp golden syrup
  • 175g golden caster sugar
  • 3 eggs, beaten
  • 140g self-raising flour
  • 85g ground almonds
  • pinch ground ginger
  • 2 knobs stem ginger, finely chopped
  • cream or custard, to serve


Or why not try...
Tossing slices of peeled clementine in hot caramel and serving with vanilla ice cream.


  1. Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.

  2. Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.

  3. In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.

  4. Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.

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