Place the ramekins containing the pudding batter in a 9”x5”3” loaf pan and allow at least an inch of space all around each pudding dish. Place the loaf pan containing the filled ramekins on the oven rack and then carefully pour hot water into the pan, filling it one-half way up the sides of the ramekins.
Bake for about 20-21 minutes, or until tops of pudding are golden tanned and spring back from a light touch. Carefully remove the ramekins from the water bath and transfer to wire rack to cool for at least 20 – 30 minutes before serving. This will allow the sauce to set and thicken. Pudding may be served warm, at room temperature, or chilled. Dust pudding with icing sugar and/or additional clementine zest at time of serving, if desired.
Yield: 2 servings
NOTE: Lemon or orange juice and zest may be substituted for clementine juice and zest called for in the recipe.
[Copyright My Island Bistro Kitchen]