pudding A lovely way to finish your Christmas lunch – a rich buttery steamed pudding laced with a delicious clementine and Cointreau syrup
Prep time: 20 minutes Cook time: 2 hours
I Zest of 1 clementine I 2 tbsp golden syrup I 225g (8oz) butter, softened I 225g (8oz) golden caster sugar I 4 eggs, beaten I 225g (8oz) self-raising flour, sifted
I 1-2 tbsp clementine juice
For the clementine sauce: I 15g (½oz) butter I 2 clementines, segments halved
I 1 tbsp clementine juice I 4 tbsp golden syrup I 1 tbsp Cointreau
1 Butter and base line a 1.5l (2½pt) pudding basin and place half the clementine zest in the base. Pour over the golden syrup and set to one side. Cut out a large square of foil, butter and fold down the centre. Cut out a piece of greaseproof paper and set to one side. 2 Cream the butter and sugar together in a large bowl until pale and fluffy. Gradually add the eggs
Vodka, elderflower and cucumber fizz A truly refreshing way to start an afternoon of fun and festivities
Prep time: 5 minutes / Makes 4
I Lots of ice I 150ml (5fl oz) elderflower cordial I 100ml (3½fl oz) vodka I Thinly pared zest 1 lemon I ¼ cucumber, halved and thinly sliced I Tonic water to top up Fill four tall glasses with plenty of ice and pour over the elderflower cordial and vodka. Add some cucumber and lemon zest to each and then top up with tonic water. Swirl and serve.
and flour, beating as you go. Add the remaining zest to the mixture and add enough clementine juice to give a soft dropping consistency. Spoon into the basin and level off the top. 3 Place buttered foil and greaseproof paper over the top of the basin and secure in place with string. Set the pudding basin in a large pan of simmering water – the water should come two thirds of the way up the basin. Cover with a tight-fitting lid and simmer for 2 hours. 4 To make the sauce, heat the butter in a small frying pan, add the clementine segments, juice and syrup and bubble until syrupy. Carefully add the Cointreau and ignite. Bubble until the flames die off. When you’re ready to serve, turn the pudding out on to a large plate and pour the sauce over the top. Delicious served with thick cream.