Sticky Mandarin Puddings
Recipe by Valli Little
Serves 6 Prep 15 minutes Cook 55 - 60 minutes
Butter and caster sugar for greasing and coating 90g caster sugar 90g softened butter 90g self raising flour 1 mandarin, thinly sliced 1 mandarin, juiced 1/2 tsp baking powder 2 eggs 1 1/2 tbsp sour cream 1 tbsp marmalade 1/2 tsp ground ginger 1/2 tsp ground cinnamon 2 tsp golden syrup
For mandarin syrup-
1/3 cup caster sugar Juice of 2 mandarins 2 tbsp golden syrup
1. Preheat oven to 180°C. Grease six ramekins (1 cup capacity) with a little softened butter and place about 1/2 a teaspoon of caster sugar in each then swirl the sugar around to coat the inside surface. Place a mandarin slice firmly at the bottom of the ramekin.
2. Place butter and sugar in a mixing bowl and beat with electric beaters until pale and thick. Add the flour, baking powder, eggs, sour cream, marmalade, spices, golden syrup and mandarin juice and beat for 2-3 minutes. Divide the pudding batter evenly between the 6 ramekins.
3. Cut 6 small squares of foil and six small squares of baking paper then lay a sheet of baking paper and foil over each of the top of the puddings. Tie each ramekin securely with a piece of kitchen string and repeat with the remaining moulds. Place the moulds in a deep roasting pan and pour boiling water to about half way up the sides of the moulds. Place the tray carefully in the oven and bake for 55-60 minutes or until a skewer inserted in the middle of the puddings comes out clean.
4. Make the syrup by placing the sugar, mandarin juice and golden syrup in a small saucepan and stir over a low heat until the sugar dissolves. Increase the heat once the sugar is dissolved and allow syrup to simmer for 5 minutes until reduced and syrupy.
5. Remove the foil from the top of the puds and invert each one onto a serving plate. Drizzle the syrup over the top of each and serve with a dollop of double cream, then enjoy :)