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Clementine Puddings with Rosemary Cream

Use clementines in this delicious festive dessert – a citrussy alternative to the traditional Christmas pudding.

  • Timer Prep 60 min
    Cook 31 min
  • Chart 570.0 cal/
  • Chef hat Medium


Soften the butter. Beat the medium eggs.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Squeeze the juice from one-quarter of the clementines and set aside.
  3. 3 Remove the peel and pith from all of the remaining clementines and finely chop one-third of them.
  4. 4 Slice the remaining clementines so that there is 1 round per pudding being made.
  5. 5 Using a little of the butter, grease 200ml pudding basins and drizzle 1 tbsp maple syrup into the bottom of each one.
  6. 6 Lay a clementine slice on top and set aside.
  7. 7 In a bowl, mix the remaining butter with the sugar until pale and fluffy.
  8. 8 Beat in the eggs, a little at a time, then fold in the flour, ground almonds and mixed spice.
  9. 9 Stir in the clementine juice and finely chopped clementine.
  10. 10 Divide the mixture among the pudding basins and smooth the tops. Tightly cover each one with a piece of buttered foil.
  11. 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. 12 Meanwhile, pour the cream into a pan; add the rosemary. Heat gently for 1 minute.
  13. 13 Pour into a bowl, set aside until cold, then chill.
  14. 14 Discard the rosemary. Turn out the puddings onto plates and serve with the cream.
  • Average per serving
  • Calories 570.0kCal
  • Fat36.7g
  • Saturated20.3g
  • Salt0.72g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg