Place the unpeeled oranges in the slow cooker and cover with hot water. Cook for 2 hours on high.

Trim the ends of the oranges, halve and remove any pips. Blitz in a Vitamix or food processor until you have a smooth pulp.

Thoroughly grease a 2lt (8 cup) pudding steamer or glass bowl (I used a Pyrex mixing bowl) with butter.

Beat the eggs and sugar with the pinch of salt in a stand mixer until thick and almost double in volume.

Sift the flour, ground almonds and ginger into a bowl. Fold into the the eggs together with the orange pulp, chopped stem ginger and orange oil until thoroughly combined.

Spoon the batter into the prepared bowl to fill almost to the top with a small gap.

Cut a piece of baking paper large enough to cover the pudding bowl and make a pleat in the center. Place the pleat centered over the top of the bowl and secure the paper with string. Cut any excess paper off with scissors.

Lay a large piece of foil on your worktop and place the bowl in the center. Fold the foil upwards to cover the pudding bowl and add a second layer.

Place a long piece of kitchen string on the pudding bowl; bring under the base, loop around and bring over the top to tie. This will help you lift the bowl out of the slow cooker.

Place the bowl in the slow cooker and then fill the cooker with enough boiling water to come up 2/3 of the way up the side of the bowl. Cook for 3 hours on high, adding a little more boiling water if needed.

Remove the bowl from the slow cooker, unwrap the foil and paper layers and leave to stand for 5 minutes.

Slice two clementines into thin rounds. Remove any pips and pat dry with kitchen towel.

Place on a tray lined with baking paper and sprinkle with the Demerara sugar. Place under a hot grill (broiler) for about 5 minutes until the sugar caramelizes. Keep a watchful eye on the slices as they can burn easily. Turn the heat off and leave the slices in the oven with the door open to dry out a little.

Prepare the toffee sauce. Put the butter andsugar in a small saucepan and whisk together over medium heat until the butter is completely melted and sugar has dissolved.

Carefully turn the pudding out onto a plate or cake stand. Decorate with the clementines and drizzle with toffee sauce. Cut or spoon onto plates and serve with a little more sauce on the side.