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
- Juice of 3 large lemons
- 100g (4oz) icing sugar
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