• 30 mins
  • 12
  • Main
View full recipe

Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
15ml Country Range Vegetable Oil
225g bacon
200g mushrooms, sliced
100g onion, peeled and thinly sliced
325g Country Range Grated Cheddar
850ml hot water
100g Country Range Milk Powder
4 eggs, beaten
1 tsp Country Range Mixed Herbs
1 tsp Country Range Black Pepper

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  2. Roll out and use to line a 35cm x 25cm x 2.5cm (14" x 10" x 1") tin. Use a fork on the base and bake blind for 10-14 minutes.
  3. Chop the bacon into small pieces and fry slowly with the onion and mushrooms until soft.
  4. Transfer to the flan case and sprinkle with 225g of the grated cheese.
  5. Whisk the milk powder with the hot water for about 1 minute or until smooth.
  6. Beat together the milk powder, eggs, mixed herbs and black pepper. Pour into the flan case and sprinkle with the remaining cheese.
  7. Bake for 15 minutes or until the filling has set.
  • 10 mins
  • 16
  • Main
View full recipe

Ingredients

1kg Country Range Pizza Base Mix
620ml warm water
Topping
150ml Country Range Barbecue Sauce
250g chicken breast, diced
1 red onion, sliced
75g Country Range Grated Cheddar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Place the pizza mix in a bowl fitted with dough hooks, add warm water and mix on slow speed for 5 minutes.
  2. Mould the dough into 16 round balls and let it rest for 5 minutes.
  3. Roll dough out to 15cm rounds, brush cold water around the edges and place on a baking tray lined with silicon paper.
  4. In a large pan, fry the chicken over a medium heat for 5-6 minutes until cooked. Leave to cool.
  5. Once cooled, coat the chicken in 100ml of the barbecue sauce.
  6. Spread the remaining sauce over the rolled out pizza bases, add the chicken, red onion and cheese.
  7. Transfer to a large baking sheet and bake for 8-10 minutes until the crust is crisp and golden. Make sure the chicken is cooked throughout and is piping hot before serving.
  • 15 mins
  • 16
  • Main
View full recipe

Ingredients

1kg Country Range Pizza Base Mix
620ml warm water
Topping
150ml pizza sauce
250g mozzarella balls, sliced
1 garlic clove, crushed
handful of fresh basil leaves, torn
pinch of Country Range Black Pepper

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Place the pizza mix in a bowl fitted with dough hooks, add warm water and mix on slow speed for 5 minutes.
  2. Mould the dough into 16 round balls and let it rest for 5 minutes.
  3. Roll dough out to 15cm rounds, brush cold water around the edges and place on a baking tray lined with silicon paper.
  4. Evenly spread the pizza sauce over the base leaving a small border around the edge.
  5. On one side of the dough, add the mozzarella, garlic and basil leaves then season with the black pepper.
  6. Enclose the filling by lifting over the other side of the dough. Press the edges firmly together to seal and transfer to a large baking sheet.
  7. Pierce the top of the calzone and bake for 15 minutes until golden brown.
  • 15-20 mins
  • 4
  • Main
View full recipe

Ingredients

4 salmon fillets
Country Range Blackened Cajun Seasoning
Seasoned Rice
1 tbsp Country Range Extra Virgin Olive Oil
1 onion, finely chopped
2 tbsp Country Range Minced Garlic
1 tbsp Country Range Ground Cumin
1 tbsp Country Range Cayenne Pepper
400g Country Range Long Grain Rice
2 pints Country Range Chicken Bouillon (paste/mix)
400g black eye beans, drained
110g spinach
50g Country Range Butter
1 tbsp Country Range Dried Parsley
1 tbsp Country Range Dried Oregano
Salsa
250g fresh tomatoes
1 small red onion
1 large handful fresh coriander
1 tsp Country Range Crushed Chillies
1 lime (juice only)
salt to taste

Method

  1. For the salsa, finely chop the fresh tomatoes and red onion. Finely chop the fresh coriander and add with the other ingredients to the tomato and onion. Mix well and set aside in the fridge.
  2. For the seasoned rice, heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cayenne pepper, rice and stock and bring to the boil. Cover and cook until the rice is tender and the liquid is absorbed. Stir in the beans
  3. For the salmon, pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly oil each salmon fillet and generously sprinkle each one with blackened Cajun seasoning. Place in a foil parcel and bake for 15-18 minutes depending on the size of the fillets. Serve on a bed or rice with the chilled fresh salsa.
  • 8-10 mins
  • 4
  • Main
View full recipe

Ingredients

50g Country Range Pine Nuts, dry roasted
1 slice white bread, crusts removed
1 lime (juice and zest), plus extra wedges to serve
4 tbsp groundnut oil
2 x 50g sachets of creamed coconut
1 small bunch of fresh coriander
4 skinless and boneless salmon fillets
4 tsp Country Range Crushed Chillies
2 tbsp Country Range Sesame Seeds, toasted
2 tbsp fresh ginger, grated
2 tbsp soy sauce
50ml water
200g pak choi, washed and quartered
4 spring onions, halved on the diagonal
2 Romano peppers, deseeded and quartered
150g asparagus

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. Divide the mixture into 4 and press on top of the salmon fillets.
  2. Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
  3. In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
  4. Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.
  • 25 mins
  • 4
  • Main
View full recipe

Ingredients

4 x 200g white fish steaks (swordfish is good)
3 tbsp Country Range Vegetable Oil
1 red onion, finely chopped
2 tsp Country Range Crushed Chillies
2 tsp Country Range Curry Powder
1 tsp Country Range Ground Cumin
2 tsp Country Range Cayenne Pepper
1 lemon (juice and zest)
sea salt
Rustic Bread
125g Country Range Strong White Flour
½ tsp fast action yeast
½ tsp Country Range Vegetable Oil
100ml sparkling water
1 tsp Country Range Whole Black Mustard Seeds
1 tsp Country Range Ground Coriander
salt to taste
Indian Coleslaw
100g cabbage, finely shredded
50g carrot, finely shredded
50g onion, finely shredded
3 tbsp Country Range White Wine Vinegar
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Mint
½ tsp Country Range Dried Basil
1 tsp Country Range Garam Masala

Method

  1. Place the fish steaks in a shallow dish. Add the lemon juice and zest. Heat the oil in a pan and sauté the onions until soft. Add the spices and cook for a further 2 minutes. Remove from the heat and add to the fish. Leave to marinate for 1 hour.
  2. For the coleslaw, mix the wine vinegar, sugar and spices together. Add to the shredded vegetables and mix well.
  3. For the bread, pre-heat oven to 220°C/425°F/Gas Mark 7. Mix the flour, yeast, spices and some salt. Add the oil and sparkling water gradually. Knead the soft dough for 4-5 minutes. Cut into 4 pieces and roughly roll to 1/2 inch thick. Let them sit for 5 minutes.
  4. Drizzle the dough with oil and bake for 8-10 minutes until puffy and golden.
  5. Heat a griddle pan and cook the fish steaks for 10 minutes or until cooked thoroughly. Serve together with a salad garnish.
  • 15 mins
  • 4
  • Main
View full recipe

Ingredients

4 salmon steaks
1 tbsp Country Range Vegetable Oil
1 tsp Country Range Pink Peppercorns, crushed
1 tsp Country Range Green Peppercorns, crushed
100ml Country Range Orange Juice
100ml water
4 tbsp dry white wine
30g Country Range Butter
1 tsp Country Range Dried Tarragon
½ orange (juice and zest)
1 tsp sugar
½ tsp Country Range Coarse Ground Black Pepper

Method

  1. Heat the oil in a large frying pan and fry the salmon steaks until just cooked through, about 3-4 minutes each side. Remove the salmon from the pan and keep warm.
  2. Mix the pink and green peppercorns, orange juice, water and wine in a pan and simmer gently until reduced by half. Stir in the butter, tarragon, orange zest and sugar and simmer gently for 1 minute until slightly thickened. Season with pepper.
  3. Pour the sauce over each salmon steak and serve with baby new potatoes and seasonal vegetables.
  • 30 mins
  • 4
  • Main
View full recipe

Ingredients

2 eggs, beaten
2 tbsp Country Range Vegetable Oil
1 onion, finely chopped
1 leek, chopped
1 fresh green chilli, finely chopped
1 tsp Country Range Minced Garlic
2 tsp Indonesian spice blend
250g chicken breast, sliced
200g raw king prawns
3 tbsp ketjap manis or soy sauce
250g Country Range Long Grain Rice, cooked
1 spring onion, chopped (for garnish)
1 small fresh red chilli, finely chopped
Indonesian spice blend
1 tbsp Country Range Ground Coriander
1 tbsp Country Range Whole Cumin
1 tsp Country Range Ground Cinnamon
¼ tsp Country Range Ground Cloves
½ tsp Country Range Crushed Chillies
1 tsp Country Range Ground Cardamom

Method

  1. For the Indonesian spice blend, grind all the spices together using a pestle and mortar and set aside.
  2. Using the eggs, make an omelette. Allow to cool then cut into thin strips and set aside.
  3. Heat the oil in a wok and add the onion, leek, fresh green chilli and garlic. Cook until the onion is soft then add 2 tsp Indonesian spice blend and cook for a further 2 minutes.
  4. Add the chicken to the onion mixture and cook thoroughly.
  5. Once the chicken is cooked, add the prawns and cook for 5-6 minutes.
  6. Add the cooked rice, the ketjap manis or soy sauce and half of the omelette strips and stir well.
  7. Cook for a further 5 minutes or until the rice is thoroughly heated through.
  8. Place on a large plate and serve garnished with the remaining omelette strips, spring onion and finely chopped red chilli.
  • 45-50 mins
  • 4
  • Main
View full recipe

Ingredients

1 onion, diced
500g casserole pork, diced
6 good quality sausages, cut into small chunks
1 large carrot, roughly chopped
600g Country Range Cannellini Beans
400g Country Range Chopped Tomatoes
2 celery sticks, roughly chopped
300ml chicken stock
1 tbsp Country Range Tomato Puree
1 tsp Country Range Minced Garlic
½ tsp Country Range Rosemary, kibbled
1 tsp Country Range Dried Thyme
1 Country Range Bay Leaf
¼ tsp Country Range Salt
¼ tsp Country Range Ground Black Pepper
30g white breadcrumbs

Method

  1. Heat a little oil in a large pan and fry the onion. Next add the diced pork and sausages and fry until browned. Add the carrots and fry for a few minutes.
  2. Add the cannellini beans, tomatoes, celery, stock, tomato puree and all the herbs and spices.
  3. Bring to the boil then reduce heat and simmer for 30-35 minutes or until the meat and vegetables are cooked and tender.
  4. Transfer the mixture into a gratin dish and sprinkle with breadcrumbs. Drizzle with oil and grill for 2 minutes or until the top is crisp and golden. Serve with salad.
  • timings vary
  • 4
  • Main
View full recipe

Ingredients

2 tsp Country Range Smoked Paprika
2 tsp Country Range Sweet Paprika
1 tsp Country Range Whole Fennel Seeds
1 tsp Country Range Whole Cumin Seeds
½ tsp Country Range Coarse Ground Black Pepper
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Thyme
½ tsp Country Range Dried Parsley
½ tsp Country Range Dried Basil
1 tsp Country Range Minced Garlic
1 tsp sea salt (optional)
Chick Pea Dip
800g tin Country Range Chick Peas
150g natural yoghurt
8 cherry tomatoes, quartered
4 spring onions, chopped
Coated Halloumi
250g Halloumi cheese, sliced
1 tbsp Country Range Vegetable Oil
Patatas Bravas
100g Country Range Tomato Ketchup
400g potatoes, cubed
Pitta Slices
4 wholemeal pitta breads
Country Range Vegetable Oil
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Parsley

Method

  1. Mix all the spices and herbs together to make a rub to use on the following:
  2. Chick Pea Dip - whizz 600g of the chick peas with the yoghurt and 4 tsp of the spice rub. Add the remaining chick peas, cherry tomatoes and spring onions.
  3. Coated Halloumi - coat slices of the cheese with 3 tsp of the spice rub and the oil. Gently fry on both sides until a softer texture is achieved (approximately 5 minutes).
  4. Patatas Bravas - mix 2 tsp of the spice rub into the tomato ketchup and serve with cubes of fried potato.
  5. Pitta Slices - lightly brush the pitta breads with oil, sprinkle over the crushed chillies and dried parsley and bake in a hot oven for 5 minutes until crisp.
  • 40 mins
  • 4
  • Main
View full recipe

Ingredients

2 tbsp Country Range Vegetable Oil
1 onion, finely chopped
2 peppers, cut into strips
1 fennel bulb, cut into strips
2 tsp Country Range Garlic Powder
2 Country Range Bay Leaves
½ tsp Country Range Smoked Paprika
¼ tsp Country Range Ground Turmeric
¼ tsp Country Range Cayenne Pepper
470g Calasparra rice (or another paella rice)
100ml good quality medium sherry
1g Country Range Saffron Powder
900ml hot vegetable stock
12 fresh plum tomatoes, halved
150g marinated grilled artichoke quarters in oil from a jar
15 pitted Kalamata olives
150g shelled broad beans or peas (fresh or frozen)
2 tbsp fresh parsley, roughly chopped
4 lemon wegdes
salt and pepper to taste

Method

  1. Heat the oil in a paella pan or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and the fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic powder and cook for a further minute.
  2. Add the bay leaves, smoked paprika, turmeric and cayenne pepper to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes. Add the sherry and saffron powder. Boil for a minute then add the stock and season with salt and peppe
  3. Cover tightly with foil and simmer for about 15 minutes until most of the liquid has been absorbed by the rice.
  4. Remove the pan from the heat and carefully remove the foil. Taste for seasoning but do not stir. Scatter the tomatoes, artichokes, olives and broad beans or peas over the rice and re-cover the pan tightly with the foil. Leave for 10 minutes.
  5. Remove the foil. Check that the bottom of the pan has a golden crisp layer and the rice is cooked through but retaining shape. Serve immediately with a sprinkling of parsley and lemon wedges.
  • 12 mins
  • 4
  • Main
View full recipe

Ingredients

¼ tsp Country Range Chinese Five Spice
¼ tsp Country Range Ground Turmeric
1 tsp Country Range Whole Ginger
1 tsp Country Range Whole Fennel Seeds
½ tsp Country Range Crushed Chillies
½ tsp Country Range Blue Maw Poppy Seeds
¼ tsp Country Range Garlic Granules
1 tsp Country Range Ground Coriander
6 tbsp coconut milk or 50g sachet creamed coconut
4 white fish fillets such as cod or haddock
4 seaweed sheets
Country Range Sesame Seeds, to sprinkle

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
  2. Mix the herbs and spices together with the coconut to make a paste. Coat the fish in the mix and leave to marinate for 15 minutes.
  3. Lay a seaweed sheet on a chopping board and place the fish in the centre of the sheet.
  4. Wrap the fish in the seaweed to make a parcel by wetting the seaweed with water to make it curl over and stick.
  5. Brush the top of the parcel with water and sprinkle over the sesame seeds.
  6. Place each in a foil parcel and bake for 12 minutes, or until cooked if cooking more than one at once.
  7. Serve with rice noodles, cucumber and papaya salad.
  • 15 mins
  • 4
  • Main
View full recipe

Ingredients

1 tsp Country Range Cumin Seeds, lightly crushed
2 Country Range Cardamom Pods, lightly crushed
2 tbsp groundnut oil
275ml Country Range Basmati Rice
½ tsp Country Range Ground Turmeric
1 Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 lime (juice and rind)
2 tsp Country Range Tandoori Spice
70g natural yoghurt
2 tsp brown sugar
8 whole lamb cutlets
4 tbsp fresh coriander leaves, roughly chopped

Method

  1. For the spiced rice, warm a heavy based pan over a medium heat. Add the crushed cumin seeds and cardamom pods, increase the heat and toss the seeds around for about 1 minute to dry roast them and draw out the flavour.
  2. Turn the heat back to medium and add the oil. Stir in the ricer and gently turn the grains in the pan until they are coated in the oil.
  3. Pour 1 pint of boiling water into the pan. Add the turmeric, cinnamon stick and bay leaf and stir once. Cover the pan with a lad and turn the heat down to the lowest setting.
  4. Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender.
  5. For the lamb, mix the lime juice and rind, tandoori spice, yoghurt and sugar in a bowl. Cover the cutlets with the sauce and allow to marinate for 30 minutes to 1 hour.
  6. Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side.
  7. Garnish with fresh coriander and serve with the spiced rice and a selection of vegetables such as griddled baby aubergine, okra, green beans and slices of red onion.
  • 40 mins
  • 4
  • Main
View full recipe

Ingredients

1 whole chicken (1.2-1.6kg)
2 tsp Country Range Ground Coriander
1 tsp Country Range Ground Cumin
1 tsp Country Range Whole Caraway Seeds, ground
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Paprika
1 tsp Country Range Garlic Granules
¼ tsp Country Range Crushed Chillies
½ tsp Country Range Mint
½ tsp Country Range Ground Cinnamon
2 tsp Country Range Onion Powder
½ tsp Country Range Salt
½ tsp sugar
2-3 tbsp Country Range Extra Virgin Olive Oil
2-3 lemons, halved
Jewelled Cous Cous
1 small red onion, diced
2 tbsp fresh mint, chopped
2 tbsp fresh pomegranate seeds
200g cous cous
570ml chicken stock

Method

  1. Wash the chicken and pat it dry.
  2. In a small bowl, mix all the dry ingredients together with the oil to form a thin paste. Rub the paste all over the outside of the chicken and under the skin. Cover and leave to marinate in the fridge for 3-4 hours, or overnight if time allows.
  3. Remove the chicken from the fridge and leave to rest for an hour before to ensure a more even cooking.
  4. Pre-heat oven to 220°C/425°F/Gas Mark 7. Arrange the lemons around the bird on the tray then place in the oven for 20 minutes.
  5. Turn the heat down to 190°C/375°F/Gas Mark 5 and cook for 1 hour, or until thoroughly cooked, basting the chicken with juices every 20 minutes. Remove from the oven and allow to stand for 10 minutes before carving.
  6. For the cous cous, fry the onion in oil until soft the set aside.
  7. Make up the cous cous as per pack instructions using chicken stock in place of water.
  8. Once the cous cous is light and fluffy, stir through the onion, pomegranate seeds and mint. Serve alongside the chicken, using the juices from the chicken as gravy if required.
  • 6 mins
  • 4
  • Dessert
View full recipe

Ingredients

Ginger Cream
200ml Country Range Whipping Cream, whipped
1 lemon (juice only)
1 tbsp icing sugar
1 tbsp Country Range Ground Ginger
Rhubarb and Ginger Compote
85g caster sugar
2 oranges (juice and zest)
1 tsp Country Range Ground Cinnamon
2 Country Range Whole Star Anise
85g rhubarb, chopped
50g strawberries, halved
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g white chocolate, melted

Method

  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.
  • 1 hr 30 mins
  • 1 x 10" pie
  • Main
View full recipe

Ingredients

450g Country Range All Purpose Pastry Mix
850ml cold water
1 egg, beaten lightly to glaze

Filling
1kg braising steak
500ml strong ale
¼ tsp Country Range Vegetable Oil
2 garlic cloves, peeled and crushed
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
5 stock cubes (4 beef, 1 vegetable)
½ tsp Country Range Chilli Powder
2-3 tsp Country Range Dried Thyme
salt and pepper to taste

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Heat the oil in the pan with the onion and garlic for 1 minute. Add the steak and cook until the meat is seared all over and there is no pink left. By this time there should be some juice left sizzling in the pan.
  2. Pour in half the ale and allow to simmer for 1 minute then pour in the rest with the thyme, chilli powder, salt and pepper.
  3. Crumble in all the stock cubes. Add in the chopped vegetables.
  4. Simmer for 10 minutes and then transfer into a large casserole dish. If the gravy doesn't cover the meat then add in some water and mix in.
  5. Pop the dish into the oven for at least 1 hour 30 minutes.
  6. 30 minutes before you want to serve, place the pastry mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed until a dough forms. DO NOT OVER MIX. Roll out and cute appropriate size top for your pie dish.
  7. Take the dish out of the oven and ladle the meat into the pie dish. Place the pastry on top and put back in the oven for 20 minutes.
  • 30 mins
  • 10
  • Main
View full recipe

Ingredients

450g Country Range All Purpose Pastry Mix
1 tbsp Country Range Vegetable Oil
1 onion, peeled and chopped
1.35kg minced lamb
400g Country Range Chopped Tomatoes
2 tbsp Worcestershire Sauce
2 tbsp Country Range Tomato Puree
pinch Country Range Mixed Herbs
50g Country Range Butter
172g Country Range Mature Cheddar Cheese, grated
salt and pepper to taste

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Heat the oil and sauté the onion until soft. Add the minced lamb and fry until brown.
  2. Add the tomatoes, Worcestershire Sauce, tomato puree and mixed herbs. Season with salt and pepper.
  3. Simmer for 15 minutes then transfer the meat mixture to an ovenproof dish.
  4. Place the pastry mix into a mixing bowl. Rub in the butter then stir in the grated cheese.
  5. Spinkle the crumble topping over the meat mixture and bake for 30 minutes until evenly browned.
  • 30 mins
  • 6
  • Dessert
View full recipe

Ingredients

3 clementines
140g Country Range Butter, plus extra for greasing
3 tbsp golden syrup
140g Country Range Plain Flour
1 ½ tsp Country Range Baking Powder
¼ tsp Country Range Salt
2 tsp Country Range Ground Ginger
85g Country Range Ground Almonds
175g golden caster sugar
3 medium sized eggs, lightly beaten
Chantilly Cream
1 Country Range Vanilla Pod
150ml Country Range Whipping Cream
1-2 tbsp icing sugar, sieved

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice. Peel the two remaining clementines using a peeler. Julienne the peel and set aside. Remove the pith and slice each clementine into 3 discs.
  2. Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  3. In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  4. In a separate bowl, cream the butter and sugar together until pale then add the eggs one by one, alternating with a little of the flour mix.
  5. Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  6. Place the puddings in a deep roasting tray. Carefully pour in a little boiled water (approximately 1cm) around the basins. Cover the roasting tray with baking paper and press lightly over the pudding moulds.
  7. Place in the oven for 30 minutes until the puddings are firm and spongy.
  8. To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.
Page 23 of 25« First...10...2122232425