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Steamed mandarin and golden syrup puddings

Servings: 6
Citrus is gorgeous at this time of year, and steaming puddings is a lovely way of sending citrus aroma all through the house. Mandarins are perfect for a pudding like this because they’re not as pithy as oranges, so you get a little bit of bitterness, but not too much. My favourite mandarins to use for these are Afourer, as I find them to have a better balance of sweet-tart for desserts.


  • 125 g butter softened
  • 6 tbsp golden syrup plus extra for drizzling
  • 1 mandarin (180g) quartered, seeds removed
  • 100 g caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1 tbsp Grand Marnier optional
  • Pinch salt flakes
  • 1 egg at room temperature
  • 50 g almond meal
  • 100 g self-raising flour sifted
  • Runny cream or custard to serve


  • Use 25g of butter 6 (200ml) capacity oven-proof dishes generously and spoon in a tablespoon of golden syrup into the bottom of each dish, then place on a folded tea-towel in a deep baking tray.
  • Use a little butter to schmear over a piece of foil that will cover the puds.
  • Boil a full kettle of water.
  • Turn on oven to 180℃ (160℃ fan).
  • To make the puddings, place the mandarin quarters in a food processor with butter, sugars, vanilla, liqueur, salt flakes, eggs and almond meal and blitz for 3 minutes until smooth.
  • Sift over the flour, then pulse until just combined (about 30 seconds).
  • Spoon pudding mix into the oven-proof dishes. Place the buttered foil over the top and fold the edges loosely over the puddings.
  • Pour enough boiling water to come halfway up the sides of the dishes, carefully place in the oven and cook for 30-35 minutes.
  • Using a tea towel invert puddings onto individual serving plates and drizzle over extra golden syrup if desired. Serve with runny cream or custard.

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