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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 all the credit for these Easy 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.  I’ve also messed around with the recipe over the years, changed things up and  made it super easy.  So apologies I’m sorry but I can’t even credit the actual original creator!!

These Easy Clementine Upside Down Puddings 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, it makes them so incredibly orangey, but in a gentle Clementine way, if you know what I mean!

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!!

 

More Traditional?

If you prefer the more traditional Pineapple Upside-down Pudding / Cake great for feeding families and the masses have a look at mine, it’s easy and tasty! These Clementine ones I think are just a tad more refined and grown up, does that make sense? Anyhow have a look.

You can serve them anytime, I even think they are special enough for a classy dinner party! Served simply with single cream they are just perfect! And if you fancy it you can always throw a few fresh clementine segments in to!

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

Thanks Clare x

 

added to #bakingcrumbs  linky

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 / Gas 5

  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

Comments

Jo Allison / Jo's Kitchen Larder says:
They sound so so good! I love citrussy and zesty bakes and these individual little cakes are perfect and look so pretty too! Thank you for sharing them with #BakingCrumbs Clare! xxx
Kat (The Baking Explorer) says:
They look so delicious! Pass me the custard!
Jenny says:
Wow these are genius!! I love the sound of them all warm and syrupy from the oven.Divine!! What a fabulous recipe. Thank you so much for sharing it with #BakingCrumbs
    Clare x says:
    They are so good Jenny X
4 Retro Bakes - #BakingCrumbs August 2019 - Apply to Face Blog. says:
[…] Clementine Upside Down Puddings […]