Clementine Steamed Pudding with Lemon Fudge Sauce

Who can resist an old favourite like this light and fluffy steamed pudding, especially when it is filled with sweet Clementine segments and finished off with a lemony fudge sauce.

Serves: 4
Prep time: 20mins
Cook time: 1½ hours

Ingredients:

• 100g margarine
• 100g castor sugar
• 1tsp vanilla extract
• Grated zest and juice of 1 lemon
• 2 free range eggs
• 100g self-raising flour
• 2 Clementines, peeled and segmented

Fudge Sauce:

• 100g soft light brown sugar
• 75g butter

Method:

1. Lightly grease a 1 litre pudding basin. Make sure you have ready a deep saucepan with lid, half filled with warm water.
2. Cream the margarine and sugar with the vanilla and grated lemon zest until pale and fluffy. Then beat in the eggs and gradually fold in the flour but don't mix too much. Add a little lemon juice if the mixture is quite stiff.
3. Spoon all the sponge mixture into the pudding basin and then gently drop the fruit into the centre. Don't push them in as the sponge will rise around them and they will naturally sink to the bottom of the basin.
4. Cover with greased greaseproof paper and foil, tie down with a little string and place in the pan, with the lid on.
5. Bring to a gentle boil and allow to simmer and the steam for about 1½ hours, checking occasionally that the pan has not dried out.
6. Meanwhile melt the butter and sugar in a pan until the sugar has dissolved and then add 1-2tbsp or the remaining lemon juice. Bubble gently until it thickens slightly.
7. When the pudding is firm to the touch, remove from the pan and leave five minutes to settle. Remove the cover and invert onto a serving plate. Serve immediately with the fudge sauce and plenty of thick cream or ice cream.