These lovely individual puddings offer a timeless flavour combination that look and taste delicious.
Ready in 1 hour 30 minutes
3 small clementines or satsumas, thinly sliced
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs, beaten
125g self-raising flour
50g cocoa powder, sifted
1 tbsp fresh orange juice
2 tsp orange zest
Custard or cream, to serve
Preheat the oven to 180C / Fan 160C / Gas Mark 4. Butter and line the bases of 6 x 175ml metal pudding basins with circles of baking parchment. Place a slice of clementine or satsuma in the base of each basin and press 2-3 slices around the sides.
Put the butter and sugar in a bowl and, using an electric mixer, beat until pale and fluffy. Gradually beat in the eggs then sift over the flour and cocoa powder and fold into the creamed mixture with the orange juice and zest.
Divide the mixture between the pudding basins and cover each with a square of pleated, buttered foil, scrunching it tightly around the sides of each basin. Transfer to a roasting tin and pour in enough boiling water from a kettle to reach halfway up the sides of the basins.
Bake for 1 hour until the puddings have risen and are firm to the touch and a skewer inserted through the foil of one of the puddings comes out clean. Turn out and serve with custard or cream.
Save them for later: You can cook the puddings a few hours before serving then simply re-heat in the microwave. Turn out onto a microwavable plate and reheat three at a time on high for 30-45 seconds.