Steamed clementine pudding


(For 4 portions)

  • 1 punnet Atsina Cress
  • 12 flowers Floregano
  • 4 pieces clementine
  • 130gr butter (softened)
  • 100gr golden caster sugar
  • 150gr caster sugar
  • 100gr self-raising flour
  • 1/2 tsp baking powder
  • 3 small eggs
  • 2 tbsp milk


  • Generously grease a 1lit pudding bowl with 30gr of butter. 
  • Make some clementine zest out of two clementine. 
  • Using a mixing bowl, whisk the golden sugar with the rest of butter (100gr) until pale and fluffy. 
  • Add the flour, baking powder and clementine zest to the mix and finish by adding the milk and eggs. 
  • Pour the mix in the buttered pudding basin and seal well with a tin foil and piece of string. 
  • Cook cover in a Bain Marie for at least 1,5 hours. 
  • Meanwhile, make the syrup with the juice of the two grated clementine, 350ml of water and 150gr of the caster sugar. 
  • Cut the other two clementine into fine slices and poach them in the syrup. 
  • Once cooked, take the steamed pudding out of the basin, and pour the hot syrup on top little by little. 
  • Cover with the cooked clementine slices and add the Atsina Cress and the Floregano. 
  • Serve. 

Recipe: Franck Pontais

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