Upside Down Vanilla Caramel Clementine Gingerbread Pudding

4.0/5 rating (2 votes)
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 25-30 mins
  • Difficulty: Easy
  • Print:
Upside Down Vanilla Caramel Clementine Gingerbread Pudding

Warm your winter cockles with this classic dish.


  • 8 clementines, peeled, left whole
  • 50g castor sugar
  • 3 medium eggs
  • 100g castor sugar
  • 125g self raising flour
  • 125g melted unsalted butter
  • 150g finely chopped soft gingerbread
  • 50mls milk
  • finely grated zest 1 large lemon
  • 2 pinches salt
  • Syrup
  • Juice of 3 large lemons
  • 100g (4oz) icing sugar

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Cut the clementine’s into half, and place uncut side down into the hot caramel.

Place the eggs and sugar together and whisk until light ribbon stage.

Add the flour and then the melted butter and mix gently.

Then carefully fold in the gingerbread, milk, lemon zest and salt

Pour the batter over the bubbling caramel and clementine’s.

Cook for 25-30 minutes of until light golden brown and well risen.

Turn out immediately.

To make the syrup, boil the lemon juice and water together for 1 minute.

Pour over the cake when still warm.

Eat warm with ice cream or crème fraîche

Comments (1)

  • Lori


    30 December 2014 at 16:51 |
    Have to say cake came out fabulously and so moist, oh yes and delicious too.


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