Sliced Clementines in Caramel

This recipe originated from Claire Macdonald, Simply Seasonal but came via my sister and niece who are both extraordinary cooks. They gave it to us on Friday night for supper and rightly said that it is so difficult in the winter to find pudding recipes that are not ‘heavy’. This one certainly fits the bill for a lighter pud (in texture if not in calories!) and it tastes absolutely delicious.

Sliced Clementines in Caramel

Ingredients serves 6:

12 clementines

For the caramel:

175g granulated sugar

For the caramel cream:

110g granulated sugar

6 tbspn either water or lemon juice and water mixed

300ml double cream

How to prepare

With a sharp serrated knife cut the skin and pith from the fruit. Then slice each clementine as thinly as possible, carefully removing any pips. Arrange them in a shallow serving dish.

In a heavy-bottomed saucepan dissolve 175g granulated sugar over a gentle heat. Don’t try to hurry this because if the sugar burns you have no alternative but to start again. Once the sugar starts to dissolve it is a fairly quick process. Shake the pan throughout, never stir. When you have a golden molten caramel, pour this over the sliced clementines. Most of the crisp caramel will dissolve in the juice.

To make the cream, repeat the caramelising process with the 110g sugar. When the sugar is molten, take the pan off the heat for a minute before you add the lemon juice and water. There will be a whoosh of steam. Over gentle heat, dissolve the caramel in the liquid taking care not to let it burn in the process. When you have a smooth syrup take the pan off the heat and let it cool.

Whip the double cream to soft peaks, then gradually whip in the cold caramel syrup.

Pour over the clementines and leave in fridge until ready to serve.