Receta sticky clementine and ginger puddings
i have resolved (and i must stress i’m not one to make, much less proclaim out loud, publicly, New Year’s Resolutions)…to stop buying cookbooks and food magazines.
so it was excruciating to accompany the kids to the Big Bookstore to cash in their gift cards. i had to really restrain myself. sigh. you know what i did? i lingered at the magazine aisle and committed to my failing memory the dishes that i would google at home. success! nyahaha-haha. here’s The One That I Remembered.
it took me an awfully long time to make this. at first i couldn’t understand why i seemed to be so hesitant to get going, then i figured it out…this is so hard to translate! i had to convert the measurements first…if you have a food scale at home i recommend you use it, but if not, i’ve noted the volume measures as best as i can. NO guarantee though, sorry!
it was a very lovely end to our “Peking Duck” dinner, and i would definitely make it again especially since clementines are busting out all over. i’m thinking of exchanging the fresh chopped ginger for candied ones though, just to mute the flavor a tiny bit.
…and your problem is ??? me, get off the placemat? moi?
the recipe?
sticky clementine and ginger puddings
3 clementines
140g butter , plus extra for greasing *10 tbsps.
6 tbsp golden syrup (Lyle’s Golden Syrup which i buy at my local supermarket is also readily available online, but a thick syrup or honey, or even marmalade, might work.)
- 175g golden caster sugar (i used fine cane sugar) *1 cup
- 3 eggs , beaten
- 140g self-raising flour *7/8 cup
- 85g ground almonds *scant 3/4 cup
- pinch ground ginger
- 2 knobs stem ginger , finely chopped
- cream or custard, to serve
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.