Clementine pudding cake

Enjoy this totally indulgent pudding full of zesty citrus flavours

Clementine pudding cake

What to do

  • Heat the oven to Gas 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 baking parchment and arrange clementine slices over the base.
  • Cream together the butter, sugar and zest until light and fluffy, add 3 tablespoons 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 parchment. Sprinkle with a little sugar. Serve hot or cold.
  • Cost per serving: 37p
  • Serves: 6
  • Takes: 45mins


  • 6 clementines
  • 150g (5oz) butter
  • 150g (5oz) caster sugar
  • 3 eggs
  • 150g (5oz) self-raising flour

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit