Warm your winter cockles with this classic dish.
Ingredients
- 8 clementines, peeled, left whole
- 50 g caster sugar
- 3 medium free-range eggs
- 100 g caster sugar
- 125 g self raising flour
- 125 g melted unsalted butter
- 150 g soft gingerbread, finely chopped
- 50 milk
- finely grated zest of 1 large lemon
- 2 salt
For the Syrup
- juice of 3 large lemons
- 100 g icing sugar
Instructions
- Cut the clementine's in 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.
- Carefully fold in the gingerbread, milk, lemon zest and salt
- Pour the batter over the bubbling caramel and clementines.
- Cook for 25-30 minutes or 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.
- Serve warm with ice cream or créme fraîche
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Nutrition Facts
Upside Down Vanilla Caramel Clementine Gingerbread Pudding
Amount per Serving
Calories
440
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
95
mg
32
%
Sodium
134
mg
6
%
Potassium
304
mg
9
%
Carbohydrates
70
g
23
%
Fiber
3
g
13
%
Sugar
43
g
48
%
Protein
6
g
12
%
Vitamin A
501
IU
10
%
Vitamin C
58
mg
70
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
