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Warm your winter cockles with this classic dish.
Servings 8
Calories 440 kcal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

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.
Course Dessert
Cuisine British, ITV This Morning, Winter
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