Mandarins evoke bitter-sweet memories of the past.
250g unsalted butter
1½ cups sugar
1 tsp vanilla essence
2 cups plain flour
2½ tsp baking powder
¾ cup milk
zest of 2 lemons, finely grated
200g additional sugar
400ml fresh mandarin juice
fresh mandarin and cream to serve
Preheat oven to 180C. Cream butter with sugar. Add vanilla, two whole eggs and two yolks, reserving two whites.
Sift flour, baking powder and salt, adding to mixture. Mix in milk and zest. Whisk remaining two egg whites to soft peaks and fold into mixture.
Butter and sugar eight moulds (dariole or small ring type) and almost fill them with mixture.
Place them in baking dish and add water so it comes at least halfway up each mould. Place in oven for 15-20 minutes.
When a skewer inserted into one of the puddings comes out clean, they are cooked.
Place 200g of sugar in saucepan and bring to a light caramel. Carefully add mandarin juice and boil for five minutes. Once out of the oven and still hot, prick surface of puddings and pour some of the syrup into each one. Allow to cool a little then turn out and serve with a slice of fresh mandarin and cream. Add a little more syrup if needed.