Clementine pudding cake recipe

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  • Serves 6
  • 50 mins to prepare and 30 mins to cook
  • 448 calories / serving
  • Freezable
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Clementine pudding cake hero 7834e387 db0b 4d8a 9d81 1eb9b638a22f 0 472x310

Heat the oven to Gas Mark 4, 180°C, fan160°C.

Remove zest from 3 clementines, cut away remaining peel and pith with a sharp knife and slice to approx 1cm (½in), removing seeds.

Line a 20cm (8in) springform tin with nonstick baking paper and arrange clementine slices over the base.

Cream together the butter, sugar and zest until light and fluffy, add 3tbsp hot water and whisk vigorously. Add eggs and whisk again - mixture may split but don't worry. Add flour to sponge mix and fold in until smooth and evenly blended.

Spoon into prepared tin over sliced clementines, taking care not to move the slices. Bake for 30 minutes.

Remove and cool a little. Place a plate on top and turn the whole thing over. Release spring and remove cake tin and baking paper. Sprinkle with a little sugar. Serve hot or cold.

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  • Ingredients

  • 6 clementines
  • 150g (5oz) butter
  • 150g (5oz) caster sugar
  • 3 eggs
  • 150g (5oz) self-raising flour
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  • Energy 1875kj 448kcal 22%
  • Fat 24.3g 35%
  • Saturates 13.2g 66%
  • Sugars 31.2g 35%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 54.3g Protein 6.5g Fibre 2.5g

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