Clementine Puddings with Rosemary Cream
By M&S website
150g butter, softened
6 tbsp maple syrup
150g caster sugar
3 medium eggs, beaten
150g self-raising flour
50g ground almonds
1 tsp mixed spice
For the cream:
150ml double cream
1 fresh rosemary sprig
- Heat the oven to 190°C / 375°F / Gas 5 (170°C for fan ovens).
- Squeeze the juice from one of the clementines and set aside
- Remove the peel and pith from the remaining clementines and finely chop one.
- Slice the remaining 2 clementines into 3 rounds.
- Using a little of the butter, grease 6 x 200ml pudding basins and drizzle 1 tbsp maple syrup into the bottom of each one.
- Lay a clementine slice on top and set aside.
- In a bowl, mix the remaining butter with the sugar until pale and fluffy.
- Beat in the eggs, a little at a time, then fold in the flour, ground almonds and mixed spice.
- Stir in the clementine juice and finely chopped clementine.
- Divide the mixture among the pudding basins and smooth the tops.
- Tightly cover each one with a piece of buttered foil.
- Sit the puddings in a roasting tin; pour in boiling water to halfway up the basin sides
- Cook in oven for 30 minutes or until a skewer inserted in the middle comes out clean.
- Meanwhile, pour the cream into a pan; add the rosemary.
- Heat gently for 1 minute.
- Pour into a bowl, set aside until cold, then chill. Discard the rosemary.
- Turn out the puddings onto plates and serve with the cream.