Easy Caramel Clementine Cake/Pudding

Method

1. Place the 50g sugar into a non stick frying pan and melt to a light caramel.
2. Cut the clementines into half, and place uncut side down into the hot caramel.
3. Place the eggs, sugar, almonds, milk, lemon zest, salt together and whisk well.
4. Add the flour and then the melted butter and mix well.
5. Pour the batter over the bubbling caramel and clementines.
6. Cook for 25-30 minutes of until light golden brown and well risen.
7. Turn out immediately.
8. To make the syrup, boil the lemon juice and water together for 1 minute.
9. Pour over the cake when still warm.
10. Eat hot with custard or cold as an upside down cake with thick pouring cream.