Sticky Clementine and Ginger Puddings - Country Range

Ingredients

• 3 clementines
• 140 g Country Range Butter, plus extra for greasing
• 3 tbsp golden syrup
• 140 g Country Range Plain Flour
• 1 ½ tsp Country Range Baking Powder
• ¼ tsp Country Range Salt
• 2 tsp Country Range Ground Ginger
• 85 g Country Range Ground Almonds
• 175 g golden caster sugar
• 3 Country Range Free Range Medium Eggs, lightly beaten
• For the Chantilly cream:
• 1 Country Range Vanilla Pod
• 150 ml Country Range Whipping Cream
• 1-2 tbsp icing sugar, sieved