Clementines are a Christmas favourite for young and old alike. This recipe for clementine puddings is a great alternative to traditional Christmas pudding, which isn’t always to everyone’s taste and will look stunning on the Christmas dining table.

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 30 minutes

What You’ll Need:

• 4 clementines
•  150g butter, softened
•  6 tbsp maple syrup
•  150g caster sugar
•  3 medium eggs, beaten
•  150g self-raising flour
•  50g ground almonds
• 1 tsp mixed spice

For the cream:

• 150ml double cream
• 1 fresh rosemary sprig

What To Do:

1)Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Squeeze the juice from one of the clementines and set aside. Remove the peel and pith from the remaining clementines and finely chop one. Slice the remaining 2 clementines into 3 rounds.

2) Using a little of the butter, grease 6 x 200ml pudding basins and drizzle 1 tbsp maple syrup into the bottom of each one. Lay a clementine slice on top and set aside.

3) In a bowl, mix the remaining butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time, then fold in the flour, ground almonds and mixed spice. Stir in the clementine juice and finely chopped clementine. Divide the mixture among the pudding basins and smooth the tops. Tightly cover each one with a piece of buttered foil.

4) Sit the puddings in a roasting tin; pour in boiling water to halfway up the basin sides. Cook in oven for 30 minutes or until a skewer inserted in the middle comes out clean.

5) Meanwhile, pour the cream into a pan; add the rosemary. Heat gently for 1 minute. Pour into a bowl, set aside until cold, then chill. Discard the rosemary. Turn out the puddings onto plates and serve with the cream.

Recipe from Marks & Spencers.