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  • Place a slice of clementine on top of the sugar.

  • Add the cake batter on top of each clementine.

  • Pour the warm syrup over the cakes and allow them to absorb the syrup.

Easy Clementine Upside Down Puddings

Easy Clementine Upside Down Puddings

I can’t take credit for these Clementine Upside Down Puddings. The recipe came, many many moons ago, from somewhere off the internet. However I’m so sorry to say I have no idea where from and I’ve messed around with the recipe over the years as well so I’m sorry but I can’t even credit the actual original creator!!

They are individual, pretty, delicious and fresh, I LOVE them. They are so moist and so easy to make. The syrup over the top is just the perfect finishing touch!

PLEASE Make these as individuals in a muffin time and pour the lovely syrup over the top, oh my, divine! You will make these individual Clementine Upside Down Puddings time and time again! They really are flipping delicious, just make sure you GREASE THE TIN  really really well and be a little gentle extracting them!

And do you know what you should really have a Clementine Cocktail to go with them, yes you should!!

Please have a try and let me know how you get on…..

Thanks Clare x

Ingredients

Makes 12

  • 200g Softened Butter, plus extra for greasing
  • 200g Caster sugar
  • 200g Plain Flour
  • 3 large Eggs or 4 small ones
  • 2 teaspoons Baking Powder
  • Approx. 6 Clementines or Satsumas
  • Brown Sugar (12 teaspoons)
  • 300g Caster sugar
  • 300ml Clementine juice (just squeeze a couple)

Preparation Method

Preheat oven to 180°c / 350°F

  1. 1. In a large bowl beat the butter and sugar until pale and fluffy.
  2. Add the eggs one at a time, allowing to fully combine between each one.
  3. Add the Clementine zest and mix.
  4. Add the flour and the baking powder and fold to combine.
  5. Sprinkle around ½ – 1 teaspoon of brown sugar in the the bottom of each cavity of a greased YP tin.
  6. Place a slice of Clementine (cut about1cm thick) on top of the sugar.
  7. Add the cake batter on top eachClementine (about 3/4 of the way up the tin.
  8. Bake for 25 – 30 mins, until golden brown.
  9. Make the syrup by bringing the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken.
  10. Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack.
  11. Pour the warm syrup over the cakes andallow them to absorb the syrup

enjoy, hot or cold 🙂 yum yum x

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