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.
Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
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.
Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
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.
Place in the oven for 30 minutes until the puddings are firm and spongy.
To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.