MethodTo make the marmalade filling, place three of the clementine's into a pan of water ensuring they are well covered. Bring to the boil and leave on a simmer for two hours until really soft. Remove from the pan and leave to cool slightly. Place into a blender with the stem ginger and syrup. Whiz up until you have a puree, set to one side
Cut out a large circle of parchment paper that is 2cm wider than a 1.2 litre pudding bowl, and fold it to give pleats. Generously grease the bowl with butter. Cut out a smaller disk of parchment paper and line the bottom of the bowl with it.
Mix the golden syrup and ginger syrup together and pour into the bottom of the pudding bowl, set aside.
Cream the sugar and butter together ensuring it is really light and fluffy. Add the eggs one at a time, making sure each is fully mixed before adding the next. Sieve the flour, ginger and salt together and fold into the mixture, ensuring it’s well incorporated. Add the lemon zest and milk and continue to fold. Finally add the chopped ginger.
Pour half the mixture into the bowl. Add two tablespoons of your clementine puree and nestle the final clementine into the centre. Add another tablespoon of puree and pour over the rest of the cake batter. Level out the top so it’s nice and even.
Cover the basin with the pleated circle of parchment paper, and then use foil (not too tight) to secure it, ensuring there’s nowhere for moisture to get into the pudding. Tie a string around the centre to create a handle. Place an upturned saucer into a large lidded pan, and place the pudding on top of it. Fill the pan halfway to the top with boiling water, and cover with the lid. Bring to the boil and then place on a low simmer for 2 hours. Checking sporadically if the water levels are still halfway up, and adding more water if necessary.
Check the cake is done by piercing a skewer through the lid, once it comes out clean the cake is done. Remove from the pan and allow to cool for five minutes, and then turn onto a plate. To serve, sprinkle over a few Opies Crystallised Stem Ginger, and serve with the clementine puree and double cream.
1 tbsp Opies Stem Ginger Syrup
1 Opies Stem Ginger balls, finely chopped
50ml golden syrup
1 tbsp Opies Stem Ginger in Syrup
175g butter, plus extra for greasing
175g soft light brown sugar
3 large eggs
175g self-raising flour
Zest of 1 lemon
1 tsp vanilla extract
2 tbsp milk
1 tsp ground ginger
Pinch of fine sea salt
3 Opies Stem Ginger balls, finely chopped
50g Opies Crystallised Stem Ginger, chopped