Mandarin and almond pudding

Place washed unpeeled mandarins in a 4.5-litre slow cooker; cover with hot water. Cook, covered, on high, for 2 hours.

Trim the ends from mandarins; discard. Halve mandarins; discard seeds. Process mandarins, including rind, until mixture is pulpy.

Grease a 2-litre pudding steamer.

Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Fold in ground almonds, sifted flour and mandarin pulp. Spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or a lid.

Place pudding in cooker with enough boiling water to come halfway up the side of the steamer. Cook, covered, on high, for 3 hours, replenishing with boiling water as necessary to maintain level. Stand pudding for 5 minutes before turning onto a plate.