Clementine, raspberry and caramel pudding



  1. Peel the clementines and place them on a serving dish. I have used a trifle bowl, cake stand, or just a pretty plate in the past.
  2. Scatter the raspberries and flaked almonds on top of the clementines.
  3. In a frying pan or largish saucepan, over a medium heat, melt the sugar. Don’t stir it; you can lift the pan and tilt it to move the caramel around, to encompass sugar that hasn’t melted.
  4. The moment all the white crystals have disappeared quickly pour the caramel over the fruit. You can serve the pudding the moment the caramel has cooled and hardened.