Clementine Puddings with Rosemary Cream

By M&S website

Serves 6


4 clementines
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.