Pic of St Clement's pudding

St Clement's pudding

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St Clement's pudding

Pudding & Cake Serves 4 55 min
This dessert manages to be at once rich-tasting and light, with a well-judged balance of sweetness and tartness. A version of this was traditionally eaten on 23 November, the feast day of St. Clement, patron saint of blacksmiths.


  • 75g butter or margarine
  • 130g caster sugar
  • 1 orange
  • 2 lemons
  • 2 eggs, separated
  • 75g self-raising flour
  • 300ml milk


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Lightly grease a deep ovenproof dish.
  • Step 2

    Beat the butter in a bowl with the sugar and grated rinds of 1 lemon and the orange until pale and fluffy.
  • Step 3

    Add the egg yolks and flour to the mixture and beat well.
  • Step 4

    Pour in the milk and 3 tablespoons of lemon juice and 2 tablespoons of strained orange juice. Stir these ingredients together.
  • Step 5

    Whisk the egg whites until they hold soft peaks. Fold into the mixture, with a large spoon and pour into the ovenproof dish.
  • Step 6

    Stand the dish in a roasting tin with enough water to reach halfway up the side of the dish.
  • Step 7

    Cook for about 40 minutes or until spongy to the touch.

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