Sticky Clementine and Ginger Puddings - Stir it up Magazine
Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice.
Ingredients
- g clementines
- g Country Range Butter, plus extra for greasing
- tbsp golden syrup
- g Country Range Plain Flour
- tsp Country Range Baking Powder
- tsp Country Range Salt
- tsp Country Range Ground Ginger
- g Country Range Ground Almonds
- g golden caster sugar
- g medium sized eggs, lightly beaten Chantilly Cream
- g Country Range Vanilla Pod
- ml Country Range Whipping Cream
- tbsp icing sugar, sieved
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