- Preparation time:15 minutes
- Cooking time:30-35 minutes
- Total time:40-45 minutes
- Serves: 8
WHAT YOU’LL NEED
- 175g butter, softened, plus extra for greasing
- 5 easy peelers clementines
- 3 tbsp Lyle’s golden syrup
- 175g golden caster sugar
- 3 medium free range eggs, beaten
- 85g self-raising flour
- 85g fresh white breadcrumbs
- 1 tsp ground mixed spice
- 1 carrot, coarsely grated
- 75g sultanas
WHAT YOU NEED TO DO
- Preheat the oven to 200ºC, gas mark 6. Lightly butter 8 x 150ml pudding moulds or ramekins and 8 small squares of foil. Cut 8 thick slices from 2 clementines then grate the zest and squeeze the juice from the remainder. Pour the golden syrup into the base of the moulds then sit a slice of clementine in each one.
2. Whisk the butter and sugar until pale then slowly whisk in the eggs. Stir in the flour, zest and juice, breadcrumbs, spice, carrot and sultanas. Spoon into the dishes then cover with the foil, buttered-side down.
3. Place in a roasting tin and pour hot water into the tin until it comes halfway up the side of the dishes. Bake for 30-35 minutes until set.
4. Run a small knife along the inside of the moulds then invert onto small plates. Serve with warmed custard.
Recipe and image courtesy of Waitrose & Partners
