Sticky Clementine and Ginger Puddings
Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Cooking tools:
- Hand mixer
- Kitchen scale
- Citrus press
- Pudding basin
- Roasting pan
- Fine-mesh sieve
- Peeler
- Oven
- Stove
- Kettle
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
- Parchment paper
Ingredients
- 3 g clementines
- 140 g Country Range Butter, plus extra for greasing
- 3 tbsp golden syrup
- 140 g Country Range Plain Flour
- 1 1/2 tsp Country Range Baking Powder
- 1/4 tsp Country Range Salt
- 2 tsp Country Range Ground Ginger
- 85 g Country Range Ground Almonds
- 175 g golden caster sugar
- 3 g medium sized eggs, lightly beaten
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