Soften the butter. Beat the medium eggs.
- 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
- 2 Squeeze the juice from one-quarter of the clementines and set aside.
- 3 Remove the peel and pith from all of the remaining clementines and finely chop one-third of them.
- 4 Slice the remaining clementines so that there is 1 round per pudding being made.
- 5 Using a little of the butter, grease 200ml pudding basins and drizzle 1 tbsp maple syrup into the bottom of each one.
- 6 Lay a clementine slice on top and set aside.
- 7 In a bowl, mix the remaining butter with the sugar until pale and fluffy.
- 8 Beat in the eggs, a little at a time, then fold in the flour, ground almonds and mixed spice.
- 9 Stir in the clementine juice and finely chopped clementine.
- 10 Divide the mixture among the pudding basins and smooth the tops. Tightly cover each one with a piece of buttered foil.
- 11 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. Move on to the next step while you wait.
- 12 Meanwhile, pour the cream into a pan; add the rosemary. Heat gently for 1 minute.
- 13 Pour into a bowl, set aside until cold, then chill.
- 14 Discard the rosemary. Turn out the puddings onto plates and serve with the cream.
- Average per serving
- Calories 570.0kCal