Prep time:

Cooking time:

Total time:

Serves: 4

You’ll need 4 x 8cm-diameter pudding basins

2 clementines

6tbsp golden syrup

100g butter, softened, plus extra for greasing

100g caster sugar

2 large eggs, beaten

100g self-raising flour, sifted

You and your family will love this autumnal seasonal showstopper.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Liberally grease the basins. Zest and juice 1 of the clementines.
  2. Using 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. 
  3. Mix the golden syrup with 1 tbsp of the juice. Divide between the basins and add 1 slice of clementine to each. Set aside. 
  4. Cream 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. 
  5. Divide the batter evenly between the basins and place in a roasting tray. Half fill the tray with boiling water from the kettle.
  6. Bake 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. 

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