On Sunday, I found myself with a few hours to kill before a Sunday roast. The shops were shut and I desperately needed a festive pudding. I rather fancied Barney Desmazery’s sticky clementine & ginger puddings but didn’t have stem ginger or individual pudding basins… So, I set about bastardising his recipe to suit what I had in the cupboards. Sorry, Barney.
Now, this was my first time making a steamed pud and I confess, it went a little wrong… I turned the pud out too soon, only to find it wasn’t quite done in the middle. Crestfallen, I popped the pud back in the oven bottom-side-up and falling apart (which seems appropriate for the festive season). And THIS is why everything ended up so hideously delicious. No, it didn’t turn out to be the perfectly symmetrical Instagrammable cake that I’d had in mind but so what! It really was all the better for it. The bottom of the pudding had previously been sitting in a pool of golden syrup which, now on top of the cake, began to catch and burn slightly, creating a deeply flavoured orange caramel.
I guess this is less of a refined recipe and more of a plea. I implore you to make this. It’s so adaptable. Feel free to stray from the recipe to suit what you have. Spare mincemeat? Sure! Out of date mixed peel? Get it in there! Booze-from-the-back-of-the-cupboard? OBVIOUSLY. I used Cointreau but any festively flavoured tipple would be wonderful. (Except Baileys. Never Baileys. Ugh.)
- 125 g dried apricots roughly chopped
- 280 g softened butter plus extra for greasing
- 300 g Golden syrup
- 6 Eggs
- 350 g caster sugar
- 260 g Self-raising flour
- 170 g ground almonds
- 6-8 clementines
- 4 capfuls cointreau (Slosh some extra on at the end. Go on, it’s Christmas!)
- 1 thumb sized piece of freshly grated ginger
- 4 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1/2 tsp nutmeg
Firstly, generously grease a family sized ovenproof dish and pop it in the fridge. Pour over 200g of golden syrup to cover the base of the dish. Just use whichever dish you have, but remember, it must comfortably fit inside ANOTHER dish of equal (or greater) depth. Preheat oven to 200C/fan 180C/gas 6.
Juice 2 of the clementines and pour the juice into a small saucepan. Set aside. Peel the other clementines and reserve the peel. Slice the clementines into thick rounds (I used a slightly serated knife and managed 3 slices per clementine). Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
Add the chopped peel, booze, freshly grated ginger and chopped apricots to the clemetine juice in the saucepan. Infuse over a low heat.
In a large bowl, cream the butter and sugar together until pale, then slowly add the eggs. Fold in the flour, almonds and spices. Then fold through the contents from the saucepan (make sure it’s not too hot – you don’t want to cook the eggs!)
Arrange your clementine slices in the fridge-cold ovenproof dish and spoon in the batter until it comes 3/4s of the way up the dish. (If you have any leftover batter then pop it in a lined loaf tin and bake alongside your pud for 30 mins or until skewer comes out clean. Skewer and drizzle with extra golden syup once freshly baked.)
Place your ovenproof dish in a slightly larger roasting tray, cover the ovenproof dish tightly with foil. Half fill the tray with boiling water from the kettle, then cook in the oven for 1hr20-1hr30mins. Then, carefully turn the hot pudding out onto a lipped dish (you don’t want molten hot syrup spilling everywhere!) Now that the pudding is bottom-side-up, carefully place it back in its original dish and pour over the remaining amount of golden syrup. You may need assistance and multiple utensils to do this!!
Pop the pud back into the oven until cooked through. I’d suggest up to 30 mins but keep regularly checking with a clean skewer. You may have to re-cover with foil if the pud browns too far.
Top with more golden syrup / slosh with booze / serve with clotted cream & ice cream / lie down.