St Clement's self-saucing pudding

Name: St Clement's self-saucing pudding | Asda Good Living
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 125g Unsalted Butter, plus extra to grease; 225g Caster Sugar; 4 Eggs, lightly beaten; 2 unwaxed Lemons, juiced and finely zested; 2 Clementines, juiced and finely zested; 150ml Whole Milk; 275g Asda Self Raising Flour; 125g Caster Sugar, for the sauce; 2 Lemons, juiced, for the sauce; 2 Clementines, juiced, for the sauce; Icing Sugar, to serve; 1 Clementine, zested, to serve; Double Cream or Ice Cream, to serve

Get ready for some kitchen magic – no wands required. The sponge layer rises up through the sauce while a thicker, tangy sauce forms underneath.

By Asda Good Living,14th December 2023

Cook: 45 Mins

Serves: 8

Price: £0.63 per serving

Nutritional Information

Each 210g serving contains

Energy
4171kj
475kcal

24%

Fat
16.4g

Med
23%

Saturates
9.5g

High
48%

Sugars
47.0g

High
52%

Salt
0.42g

Low
7%

of your reference intake.
Typical energy values per 100g:
1986kj/475kcal

Ingredients

125g Unsalted Butter, plus extra to grease

225g Caster Sugar

4 Eggs, lightly beaten

2 unwaxed Lemons, juiced and finely zested

2 Clementines, juiced and finely zested

150ml Whole Milk

275g Asda Self Raising Flour

125g Caster Sugar, for the sauce

2 Lemons, juiced, for the sauce

2 Clementines, juiced, for the sauce

Icing Sugar, to serve

1 Clementine, zested, to serve

Double Cream or Ice Cream, to serve

Method

Preheat the oven to 190°C/170° fan/gas 5. Grease a 20x30cm ovenproof baking dish with a little butter.

To make the pudding, melt the butter and pour into a large mixing bowl. Tip in the caster sugar and whisk for 1 min. Gradually beat in the eggs, mixing well in between each addition. Add the zest and juice of the lemons and clementines, along with the milk, and whisk again to combine. Sift the flour into the bowl and whisk until smooth.

Pour the mixture into the ovenproof dish and make it level with the back of a spoon.

Combine all of the sauce ingredients in a jug with 300ml boiling water and stir to dissolve the sugar. Slowly ladle the sauce over the pudding and place in the oven, on the middle shelf. Cook for about 35 mins until the sponge is golden and the sauce bubbling. Leave to rest for 2 mins.

Serve with a dusting of icing sugar and clementine zest, if you like. Dish up with double cream or a scoop of ice cream.