ClemenGold pudding

ClemenGold pudding

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 to 6
  • Easy
  • 20 minutes
  • 1 hour
  • Woolworths Diemersdal Passionfruit Sauvignon Blanc 2018


  • 60 g flour
  • 160 g sugar
  • a pinch salt
  • 4 ClemenGolds, finely zested
  • 4 extra-large free-range eggs, separated
  • 1 1/3 cups full-cream milk
  • 2/3 cup ClemenGold juice, strained
  • butter, for greasing
  • ClemenGold gin (optional), for serving
  • For the caramelised ClemenGolds:
  • 3 ClemenGolds
  • 1 T butter
  • 1 T honey

Cooking Instructions

Preheat the oven to 160°C. Sift the flour, sugar and salt into a bowl. Stir in the ClemenGold zest.

Beat the egg yolks with the milk and ClemenGold juice until light and frothy, then gradually stir into the flour mixture. Beat the egg whites until stiff peaks form, then fold into the mixture. Pour into a greased ovenproof dish, 20 x 15 x 5 cm.

Place in a baking pan filled with hot water and bake for 1 hour or until browned and set on top. If the pudding seems to be browning too much, cover with foil. The top of the pudding will be spongy, the bottom soft and custardy. Serve warm garnished with the caramelised ClemenGolds. Add a splash of ClemenGold gin, if you like, to each serving.

To make the caramelised ClemenGolds, halve the fruit through the middle. Melt the butter and honey in a small non-stick pan over a low heat. Add the halved ClemenGolds – cut side down – and cook over a low heat for 5–10 minutes until caramelised. Turn to coat with caramel.

Cook's note: A splash of gin adds wonderful kick, but don’t be too heavy-handed when you’re serving this at a family supper.

Browse more warm puddings here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes