Upside Down Vanilla Caramel Clementine Gingerbread Pudding

4.0/5 rating (2 votes)
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 25-30 mins
  • Difficulty: Easy
  • Print:
Upside Down Vanilla Caramel Clementine Gingerbread Pudding

Warm your winter cockles with this classic dish.


  • 8 clementines, peeled, left whole
  • 50g castor sugar
  • 3 medium eggs
  • 100g castor sugar
  • 125g self raising flour
  • 125g melted unsalted butter
  • 150g finely chopped soft gingerbread
  • 50mls milk
  • finely grated zest 1 large lemon
  • 2 pinches salt
  • Syrup
  • Juice of 3 large lemons
  • 100g (4oz) icing sugar

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  • Cut the clementine’s into half, and place uncut side down into the hot caramel.
  • Place the eggs and sugar together and whisk until light ribbon stage.
  • Add the flour and then the melted butter and mix gently.
  • Then carefully fold in the gingerbread, milk, lemon zest and salt
  • Pour the batter over the bubbling caramel and clementine’s.
  • Cook for 25-30 minutes of until light golden brown and well risen.
  • Turn out immediately.
  • To make the syrup, boil the lemon juice and water together for 1 minute.
  • Pour over the cake when still warm.
  • Eat warm with ice cream or crème fraîche

Comments (1)

  • Lori


    30 December 2014 at 16:51 |
    Have to say cake came out fabulously and so moist, oh yes and delicious too.


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