• 125 g unsalted butter by Sainsbury's, at room temperature, plus a little extra for greasing
  • 125 g Fairtrade white caster sugar by Sainsbury's
  • 2 medium British free-range Woodland eggs by Sainsbury's
  • 100 g British self-raising flour by Sainsbury's
  • 25 g cocoa by Sainsbury's
  • 25 g glacé ginger by Sainsbury's, finely chopped
  • 4 clementines, 1 whole and zested, zest and juice of 2, plus 1 segmented
  • 150 g chocolate sauce by Sainsbury's


  1. 1

    Grease an 800ml pudding basin and place a small circle of baking parchment in the bottom.

  2. 2

    Cream the butter and sugar until light and fluffy. Whisk in the eggs, one at a time, with 1 tablespoon of the flour. Fold through the rest of the flour, as well as the cocoa, ginger, half of the clementine zest, the clementine juice and 1 tablespoon of the chocolate sauce.

  3. 3

    Pour into the pudding basin, then push the whole zested clementine into the mixture, so it’s enclosed.

  4. 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. 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 mins. Remove and allow to rest for 5 minutes before turning out.

  6. 6

    Heat the remaining sauce in a pan and pour over the pudding. Decorate with the clementine segments and remaining zest.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 16.9g 24%
  • Saturates 9.6g 48%
  • Sugars 26.1g 29%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1273kj/304kcal

Each serving provides

35.5g carbohydrate 2.0g fibre 4.1g protein

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