Sweet TREATS

Use the best flour you can find to bake great cinnamon rolls

Steamed chocolate and clementine sponge with orange sauce

An excellent way to use up any leftover Christmas clementines and a great rib-sticking pud to indulge yourself with in the cold weather. Serves 4-6

for the sponge:

175g unsalted butter, softened, plus more for the bowl
8 clementines
175g golden caster sugar
3 eggs, lightly beaten
125g self-raising flour
50g cocoa powder
1tsp baking powder
pinch of salt

for the orange sauce:

75g caster sugar
½ vanilla pod, split, seeds scraped out
50ml orange liqueur
100ml orange juice
juice of 1 clementine
40g unsalted butter
200g crème fraîche, to serve

1 Start with the sponge. Butter a 1.2-litre heatproof bowl. Carefully cut the skin from the clementines and cut into thick slices. Pat dry, then lay the clementine slices into the buttered bowl, one in the centre then five around it, repeating all the way up the side of the bowl.

2 Place the butter, sugar, eggs, flour, cocoa, baking powder and salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementinelined bowl.

Lay a sheet of greaseproof paper on to a sheet of foil, pleat both layers in the centre to create an overlap, then tie – greaseproof side down – around the bowl with string. Take a long piece of foil and fold lengthways in half