Monday, 14 December 2015

Clementine Steamed Puddings

I adapted the whole orange cake from Rhonda's blog here. One of the things I like about her version (which is itself adapted), is you don't have the faff of boiling an orange for 2 hours!

Individual Clementine Steamed Puddings

2 clementines
3 eggs
180g melted butter, cooled but not set
3/4 cup sugar
1/2 cup ground almonds
1 cup Gluten Free flour plus 1 1/2 teaspoons baking powder (if not Gluten Free, simply use the same amount of plain flour)

Cut the clementines in half, then chunks, remove pips and put into a food blender.

Blend the clementines, several times, scraping down the bowl at intervals, until it is a thick puree.

In a mixing bowl, fully mix the flour, sugar, ground almonds and baking powder. Add the 3 beaten eggs, melted butter and clementine puree.

Stir very well to fully incorporate the flour mixture.

Lightly grease and base line 6 or 8 mini pudding tins:
This recipe should give you enough for 8 puddings but I made 6 and then 5 small cup cakes!

Fill each tin 2/3's full:
Use the rest of the mixture to make some small cakes. If making 8 puddings, simply divide the mixture between the tins, preferably only 3/4 full.

Cover with greaseproof paper and foil lids:

Put into a steamer and steam for 1 hour. They should be ready but check one. If it bounces back up when lightly pressed, it is ready.

Remove from steamer, remove foil and paper lids, gently run a knife around the tin, remove pudding, remove paper base, leave to cool:

Once fully cool, wrap in clingfilm, put into a container and freeze if not using immediately.

Lovely colour aren't they. They tasted absolutely lovely.

To serve, remove from freezer and allow to thaw. Unwrap and put on a plate, then microwave between 30 seconds and 1 minute. Serve with whatever you fancy.

12 comments:

  1. They look and sound scrumptious, I will be trying them out. I do make a whole orange cake but love the lighter brighter taste of clementines.

    ReplyDelete
    Replies
    1. This amount also makes a cake.

      Delete
  2. They're a glorious colour :-)

    ReplyDelete
    Replies
    1. Very bright, like a summer's day!

      Delete
  3. I made this last year and used it as the base of a GF trifle. It was yummy!

    ReplyDelete
    Replies
    1. The small cakes have been frozen for just that purpose!

      Delete
  4. Must try this recipe, thank you very much.
    Would never have thought of putting them through the blender before adding.
    Have made Nigella's Clementine Cake before but that uses the fruit whole.

    ReplyDelete
    Replies
    1. I used a food blender rather than a liquidiser as originally, the whole thing is made in one. However, I found it too messy to scrape clean of the cake mixture, so just used it for the fruit.

      Delete
  5. I have loved your blog ever since I found it but am particularly enjoying reading about your experiments with gluten free cooking. Your guest is very lucky to have such a caring hostess! The steamed puddings look excellent and I shall be trying them tomorrow. Another variation could be using cranberries in the bottom of the tins to make a Christmas upside down pudding.
    I made an upside down cranberry cake last week for a club I go to using Nadia Hussain 's recipe from the Saturday Times. It all disappeared so I assume it tasted ok and it certainly looked good.
    Sue

    ReplyDelete
    Replies
    1. Our GF guest doesn't eat fruit sponge puddings or fruit cakes, so it needs to be plain.

      Delete

I love hearing from you, will read all your comments and try and answer any questions you leave. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.