• No products in the basket.

Clementine, Stem Ginger and Honey Steamed Puddings With Chai Créme Anglaise



(Makes 8 puddings )

For the puddings and syrup

  • 180g butter
  • 180g soft brown sugar
  • 4 eggs
  • 130g self-raising flour
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 80g ground almonds
  • 3 tbsp almond milk
  • 8 clementines
  • 150g stem ginger in syrup
  • 100ml honey
  • 100ml ginger syrup
  • 1 pomegranate, seeds only

For the crème anglaise

  • 250ml whole milk & double cream
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1 vanilla pod (halved)
  • 5 yolks
  • 50g caster sugar

These clementine, stem ginger and honey steamed puddings are laced with warming Christmas flavours. Decorated with caramelised clementine slices and jewels of pomegranate they make a beautiful finishing touch to a festive feast.

For more festive dessert inspiration, click here.


1 HR 30 MINS

Preheat the oven to 180°C /160°C fan.

Chop the ginger and zest four clementines, reserving the juice for the syrup. Slice two clementines into thin rounds and segment the remaining two.

Mix the butter and sugar until light and fluffy. Gradually beat in the eggs, using flour if the mixture splits. Stir in the flour, spices, ground almonds, almond milk, ginger and clementine zest.

Lightly butter 8 small Dariole moulds. Sprinkle brown sugar and place a slice of clementine in the bottom of each.

Divide the batter between the moulds and place in a deep baking tin. Add boiling water to 1/3 of the way up the sides of the moulds and place in the centre of the oven

for 25-30 minutes, until a skewer inserted comes out clean. Leave to cool for 5 minutes then remove and place on a tray or plate.

To make the syrup, place the clementine juice, honey and ginger syrup into a small pan. Bring to simmering point for 6-8 minutes until slightly reduced and syrupy.

Add the pomegranate seeds and segmented clementines, simmer, then remove from the heat.

For the crème anglaise, add the seeds from the vanilla pod to a saucepan with the cardamom pods, cinnamon stick, milk and cream.

Bring to the boil then set aside for 30 minutes for the spices to infuse.

Beat the egg yolks and sugar until light and pale. Bring the milk and cream to the boil, pour into the egg mixture and whisk rapidly.

Pass the custard through a sieve into a pan. Return to a low heat a cook gently, stirring until the custard is thick enough to coat the back of a spoon.

To serve, place the puddings on plates and cover with the syrup, clementine segments, pomegranate seeds and lastly the crème anglaise.

The puddings will keep in the fridge for up to 3 days once baked.

Daylesford Christmas 2019 Clementine, Stem Ginger & Honey Steamed Puddings Recipe Featured Image

Share This

  • Leaving Already?

    Tell Us Why

Added to cart