Ginger puddings with white chocolate sauce and Grand Marnier candied clementines
A Paula McIntyre Christmas recipe for Spar
For the ginger puddings:
150g soft butter
155g brown sugar
2 rounds preserved ginger, chopped
1 tbsp golden syrup
150g self-raising flour
Set oven to 180º. Brush 4 pudding dishes with butter. Beat the butter and sugar until pale and fluffy. Add the egg, syrup and ginger. Fold in the flour and milk in batches until combined. Divide into prepared dishes and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 5 minutes before turning out of dishes.
For the white chocolate sauce:
200ml double cream
150g chopped white chocolate
Zest 2 clementines
Boil the cream and zest. Remove from heat and stir in the chocolate.
For the Grand Marnier candied clementines:
4 clementines, peeled and sliced in 3
100g castor sugar
2 tbsp water
Place the Clementine slices in a dish. Place the sugar and water in a pan and cook on a high heat until golden amber - do not stir. Carefully add the Grand Marnier. Pour over the clementines.