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Clementine, raspberry and caramel pudding

Holly-cooks-clementine-raspberry-and-caramel-pudding

Holly-cooks-clementine-raspberry-and-caramel-pudding

This is a remake of one of our old family favourites. Clementines surrounded by hard crunchy caramel were often served up for dinner parties or next to Christmas pudding on Christmas day. I’ve added raspberries and flaked almonds to the clementines and caramel; they add different flavours and make this a spectacular pudding.

This pudding is light, fruity and terribly easy to make. It’s perfect for Christmas Day when you have one or two other things to sort and need a pudding that is quick and easy, but looks the part.
Holly-cooks-clementine-raspberry-and-caramel-pudding
After some hours the caramel can tend to weep. It’s best not to prepare more than five hours ahead of serving time.

Clementine, raspberry and caramel pudding recipe

18 clementines
150g raspberries
25g/1oz flaked almonds
110g/4oz caster sugar

Serves 4 – 6
Carbohydrate per sixth – 34g

1. Peel the clementines and place them on a serving dish. I have used a trifle bowl, cake stand, or just a pretty plate in the past.
2. Scatter the raspberries and flaked almonds on top of the clementines.
3. In a frying pan or largish saucepan, over a medium heat, melt the sugar. Don’t stir it; you can lift the pan and tilt it to move the caramel around, to encompass sugar that hasn’t melted.
4. The moment all the white crystals have disappeared quickly pour the caramel over the fruit. You can serve the pudding the moment the caramel has cooled and hardened.

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