Cosy PUDS

A lighter take on some of your favourite desserts

- LOUISE PICKFORD

St Clement's pudding

This dish is based on a lemon selfsaucing pudding, where a soufflé-like sponge tops a lovely creamy sauce.

Serves 6 • Prep 20 mins • Cook 30-40 mins

1 Heat the oven to 160C Fan and boil a kettle of water. Grate the lemon zest and squeeze the juice into a measuring jug with the zest. Make the liquid up to 100ml with clementine juice.

2 Combine the butter, yolks and sugar in a large bowl and beat until smooth. Sift in the flour and baking powder until combined. Very gradually beat in the milk, a little at a time, and then the citrus juice to form a thin batter.

3 Whisk the egg whites in a separate bowl until firm but not over-stiff, then fold through the batter until gently incorporated.

4 Pour into the prepared dish and place the dish in a roasting tin. Pour in enough boiling water to come halfway up the sides of the dish. Transfer to the oven and bake for 30-40 mins, until the sponge topping is golden brown. Dust with icing sugar and serve with cream.

Per serving: 273 cals, 9g fat, 4.5g sat fat, 43g carbs.