Surrey Homes | SH60 | October 2019 | Kitchen & Bathroom supplement inside

Sticky Clementine Puddings
Preparation time: 25 mins
Cooking time: 25-30 mins Serves 4
You’ll need 4 x 8cm-diameter pudding basins
• 2 clementines
• 6 tbsp golden syrup
• 100g butter, softened, plus extra for greasing
• 100g caster sugar
• 2 large eggs, beaten
• 100g self-raising flour, sifted
1Preheat the oven to 200°C, fan 180°C, gas 6. Liberally
grease the basins. Zest and juice 1 of the clementines.
2Using a knife, remove the peel and pith from the other clementine and
slice into 4 rounds. Remove the pith from the centre of each round.
3Mix the golden syrup with 1 tbsp of the juice. Divide between the
basins and add 1 slice of clementine to each. Set aside.
4Cream the butter and sugar until pale and fluffy. Beat in the eggs one
at a time. Fold in the flour. Add the zest and remaining juice.
5Divide the batter evenly between the basins and place in a roasting
tray. Half fill the tray with boiling water from the kettle.
6Bake for 25-30 mins until well risen and golden. Turn out and serve
with cream or custard, and extra warmed golden syrup if you like.
Laura Peyton is a writer, blogger and recipe developer. A self-confessed fruit addict, she spends most of her
time in the kitchen, creating recipes to champion nature’s sweetest treats. She lives in Heathfield, East Sussex,
and has recently set up a cookbook club for fellow foodies. Find more of Laura’s recipes at Scribbling in the
Kitchen scribblinginthekitchen.wordpress.com and follow her on Instagram @scribblinginthekitchen