Soft, fluffy sponge puddings scented with sweet clementines and liberally dowsed in a rich and tangy clementine butterscotch sauce. Now doesn’t that sound good on a chilly winter evening?
And these really are good! They aren’t as rich as sticky toffee pudding and they’re much lighter than old-fashioned treacle sponge. They’re still fantastically comforting though, and that’s how I like puddings at this time of year!

Ingredients
makes 4 individual puddings
sponges
120g butter
50g soft brown sugar
50g granulated sugar
pinch of salt
1 tsp ground clove
1/2 tsp ground allspice
2 eggs
120g plain flour
1 tsp baking powder
zest of 4 clementines
juice of 2 clementines
sauce
20g butter
40g soft brown sugar
2 tbsp crème fraîche
juice of 2 clementines

Grease four mini pudding basins really well and set aside.
Cream together the butter, sugars and salt for the sponges until they are nice and fluffy. Stir in the spices and then beat in the eggs, one at a time. Sift in the flour and baking powder and briefly beat it all together to form a thick batter. Add the clementine zest and juice and mix again to give a nice soft dropping consistency.
Spoon the sponge batter into the moulds and top each one with a piece of baking paper and foil (foil on top) folded with a small pleat in the middle. Tie securely around the rim of the basin with a piece of string. Place the puddings in a steamer over a pan of simmering water. Pop a lid on and leave the puddings to steam for 30 minutes.


To make the sauce combine the butter, sugar, juice and crème fraîche in a small pan and bring it to boil. Give it a stir and then leave it to gently bubble away until it has emulsified and darkened a little in colour. Remove from the heat and leave it to cool a little.
Once the sponges are cooked remove the foil and paper and run a knife around the edges of them to loosen them and then turn them out onto serving plates. Pour on the slightly cooled butterscotch sauce and serve whilst the puddings are still warm.