At Christmas time, the clementine is one of the most popular and plentiful varieties, its tight, glossy skin often accompanied by a sprig of zesty leaves. Many of us have fond memories of when they were stuffed into Christmas stockings with other nostalgic treats.
Most people probably don’t know where this clementine tradition comes from, but the mythical story is rather a charming one. It tells how Saint Nicholas, the 4th century Greek bishop upon whom Santa Claus was modelled, one day heard of a poor man who had failed to find suitors for his three daughters, lacking money for their dowries. Nicholas sought out the man’s house and tipped three sacks of gold down the chimney, where the coins happened to land in the girls’ stockings, which were drying beside the fire. The clementines (or oranges) in our modern Christmas stockings are said to be a symbol of the saint’s generosity. Poverty and desire probably also played a role in fostering the custom in times past, oranges were not only an affordable gift, but also a brief taste of exotic, sunnier climes.
As for the clementine itself, its origins are somewhat uncertain. Oranges are like roses, with endless hybrids having been cultivated over the centuries, each with its own particular shape, scent, texture and taste. The clementine is a mixture of a mandarin and a classic sweet orange, and is said to have been discovered by Clement Rodier, a French monk living in 19th century Algeria, who found it growing in the orchard of the orphanage he ran.
It’s that easy peel factor, along with a lack of seeds, that has catapulted the clementine above old-fashioned oranges in popularity.
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- 1 Tbsp + 1 tsp butter, melted
- 2 Tbsp brown sugar
- 1 kiwi, peeled & sliced into 1/4-inch slices
- 1 medium clementine orange, peeled & sliced into 1/4-inch slices
- 2 eggs
- 1/2 cup sugar
- 1/3 cup oil
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp EACH cinnamon, cardamom & ginger
- 1/4 tsp salt
- 2 Tbsp clementine juice or milk
- 1 tsp pure vanilla
- 1/3 cup sugar
- 2 tsp cornstarch
- 1 cup water
- 1 1/2 tsp butter,
- 1 tsp pure vanilla
- 1 1/2 tsp lime juice OR to taste
Ingredients
Topping
Pudding Cake
Vanilla/Lime Sauce
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- Preheat oven to 350 F.
- From parchment paper, cut circles to lay on the bottom of 6 individual custard cups. Divide melted butter between the cups. Sprinkle brown sugar over top the butter. Top with clementine & kiwi slices.
- In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add juice (or milk) & vanilla. Stir ONLY until combined.
- Pour batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
- In a small saucepan, combine sugar & cornstarch. Add water & bring to a boil, stirring constantly. Cook for a few minutes until sauce has thickened. Remove from heat & add vanilla & lime juice. Stir well & set aside to cool.
- Divide sauce between 6 individual dessert plates & top with a clementine/kiwi cake. Serve warm or cold.
