- 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
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.