Toast and marmalade. Pork and fennel. Chicken and mayonnaise. Some things are just sublime together. Mandarin and maple syrup do it for me every time. If you have loose-skinned mandarins, lightly freeze them for 30 minutes or so to firm the fruit enough to grate or zest. Late-season honey murcott mandarins (or similar) are the perfect variety because of their firm skin.
STICKY MANDARIN PUDDING WITH MAPLE SYRUP
200g butter, softened
150g caster sugar
2 tbsp golden syrup or light treacle
3 eggs
1 tbsp finely grated mandarin or orange zest
150g (1 cup) self-raising flour, sifted
50g (½ cup) ground almonds, sifted
125ml (½
