From the kitchen at The Kennels, why not try this delicious clementine sponge pudding, a real treat!
This recipe serves 12 people
400g butter 150g preserved clementines, chopped 200g syrup from the preserved clementines 200g golden syrup 8 tbsp orange liquor 1 orange, juice of 600g sugar 8 eggs 4 egg yolks 600g self-rising flour 4g ground mixed spice
Grease 12 dariole moulds with butter and line the bottoms with greaseproof paper.
Add the syrup, liquor and orange juice to a pan and bring to the boil, then remove from the heat.
In a separate bowl, beat the sugar and butter together until smooth, then fully beat in the egg yolks and eggs. Sift flour and ground mixed spice together and then beat into the mixture until it forms a smooth batter.
Next stir in the preserved clementines into the batter.
Take your moulds and equally pour the syrup into each mould and then top up with the batter.
Cover with foil and steam for 60 – 90 minutes.
Enjoy seasonal menus championing delicious estate-reared produce and locally sourced ingredients.