Desserts are such a delight and its such a special  way to end a meal. I don’t know why I do not try to make desserts as often as I would love to. Myself and Rocky are voracious chilli eaters and need  spicy meals to jazz up our tastebuds then ending it with a sweet note.

 I am so glad to see Noel enjoying the spicy food just as much as we enjoy. Now a days  he comes up asking if he can have pickle rice,  those pickles are homemade and come from the chilli hub of India, Guntur. One thing I do not forget to bring when I go on holiday to India  is these amazing pickles which last for a very long time and does wonders for any depressed soul at times to cheer up and zings up any day over a drizzle of ghee and steamingly hot rice.

Now coming back to my first time try, My kitchen desperately  needed a sweet fragrant makeover after all the spicy chilly cooking so I experimented with this recipe I found in one of my magazine collections,  bbcgoodfood  when I had Noel’s friends over the half term.

 All the 4  boys were eager to  know what is for afters even before sitting at the dining table. As I have taken leave from work, had plenty of time in hand to make these endearing little puds  for the kiddos. I wasn’t surprised at all when R and J asked their moms’ to take the recipe from me as they simply loved it.Would I be making it often, Most certainly as it was such a simple good pud and I was delighted to have tried this rather then then just drooling over the lovely pictures of the desserts in the book collection I have

Ingredients:

3 clementines

140g butter 

6 tbsp golden syrup

175g  caster sugar

3 eggs beaten

140g self-raising flour 85g ground almonds

How to put together:Heat oven to 200C and juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel. Grease 6 individual pudding basins with butter and add 1 tbsp golden syrup into each one of them andplaces sliced clementine. Take another bowl, whisk butter and sugar together until its mixed well, now add the eggs. Fold in the flour, almonds, chopped peel and the juice.

Divide the mixture between the basins then cover each tightly with foil. Now carefully place these pudding basins in a roasting tray which is half filled with boiling water from the kettle and cook in the oven for 30 mins until they are puffed up. Turn out onto plates and serve with cream or custard but I served these little puds on their own and they absolutely loved them.