125g unsalted butter at room temperature, plus a little extra for greasing
125g white caster sugar
2 medium eggs
100g self-raising flour
25g glacé ginger, finely chopped
3 clementines, washed, 1 left whole and zested, 1 zested and juiced, 1 segmented
150g chocolate sauce
1. Grease an 800ml pudding basin and place a small circle of baking parchment in the bottom.
2. Cream the butter and sugar until light and fluffy. Whisk in the eggs, one at a time, with 1 tbsp of the flour, as well as the cocoa, the ginger, half of the clementine zest, the clementine juice and 1 tbsp of the chocolate sauce.
3. Pour into the pudding basin, then push the whole zested clementine into the mixture, so it’s enclosed.
4. Grease a square of baking parchment and put it over the top of the bowl, then lay a square of foil over the paper and tie them tightly around the rim with string.
5. Put an upturned side plate in a large pan, then sit the pudding basin on top. Pour in enough boiling water to come 2 inches up the sides. Simmer, covered, for 1 hour 45 minutes. Remove and let rest for 5 minutes before turning out.
6. Heat the remaining sauce in a pan and pour over the pudding. Decorate with the clementine segments and remaining zest.
Top tip: Make a string handle for the pudding bowl so it’s easier to lift in and out of the pan of water.