Steamed Mini Clementine Puddings 
Steamed Mini Clementine Puddings 

Steamed Mini Clementine Puddings 

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aisling larkin clementine pudding
mini clementine puddings
winter baking recipes
Prep Time: 15 minutes
Cook Time: 35 minutes


  • 4 tbsp golden syrup
  • 2-3 clementines
  • 150 g butter softened, plus extra to grease the moulds
  • 150 g caster sugar
  • 3 large free-range eggs
  • Finely grated zest of 1 clementine
  • 1 tsp vanilla bean paste
  • 150 g self-raising flour
  • 50 g ground almonds
  • 2 tbsp whole milk

For the clementine syrup:

  • 200 ml clementine juice from about 8 clementines
  • 4 tbsp golden syrup


  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease six 175ml metal dariole or pudding moulds with butter.
  • Cut a small circle of greaseproof paper to line the base of each mould. Cut 6 large, thin slices from the centre of the clementines (2 or 3 from each). Spoon a little golden syrup onto each paper disc and lay a clementine slice on top.
  • In a large bowl, beat the butter and sugar together, using an electric whisk, until smooth and creamy. Add the eggs, one at a time, beating after each addition. Add the remaining ingredients and beat until smooth. Spoon the mixture evenly into the dariole moulds. Stand them in a deep roasting tin.
  • Pour enough boiling water into the roasting tin to come halfway up the sides of the moulds. Cover the tin with a sheet of baking paper, then foil. Secure to the edges of the tin then place on the middle shelf of the oven to cook for 25 minutes.
  • Meanwhile, for the clementine syrup, heat the clementine juice and golden syrup together in a small pan, stir it and simmer for about 10-15 minutes until it turns syrupy.
  • Carefully remove the tray from the oven, remove the foil and baking paper and lift out the puddings. Loosen the edges with a palette knife and pop the puddings out onto warm serving plates. Spoon over some of the clementine syrup and serve with custard.

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