TradPuds

Steamed clementine puddings
1. 

These are made with baking powder rather than suet, so are relatively light.

Clementine or similar marmalade would make a good alternative to golden syrup.

The puddings can be made ahead and reheated at the same temperature for 25 minutes. Can also be frozen

l50g unsalted butter, soft plus little extra 
150g caster sugar
150g self-raising flour
Half tsp baking powder
40g fresh breadcrumbs
3 medium eggs
3 tbsp milk
6 clementines, juice and zest 
6 tbsp golden syrup
clotted cream, to serve

6 x 150ml mini pudding basins or ramekins

If not using a steamer, preheat the oven to 180C.

To make the batter, cream together the butter and sugar, sift in the flour and baking powder, then beat in the breadcrumbs, eggs, milk, and zest and juice of the clementines, a little at a time. The mixture will look slightly curdled but that is normal.

Put a tablespoon of golden syrup into the base of each basin or ramekin then divide the batter between them. Cover each one with a square of buttered kitchen foil, pleated in the centre, then secure with an elastic band or string.

If using a steamer, steam the puddings for 40 minutes. If not, place them in a deep roasting tin, half-filled with near-boiling water, and bake for 40 minutes in the preheated oven. Turn out the puddings and serve with clotted cream.

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