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