Gordon Ramsay\'s Great British Pub Food

Clementine cakes

with cranberry sauce

These clementine-topped upside down cakes are best eaten

warm from the oven. Keep any extra cranberry sauce in the

fridge to spoon over pancakes and waffles, or pair with ham.

Preheat the oven to 180°C/Gas 4. Butter 6 or 7 small pudding moulds
or ramekins, depending on size. Heat a wide pan over a high heat. Toss
the clementine segments with sog sugar. Tip into the pan, add 1 tbsp
water and cook for a minute until slightly softened but still holding
their shape. Spoon them into the base of the prepared moulds, along
with the juices. Set aside to cool while making the sponge.

Cream the butter and remaining 125g caster sugar together in a bowl
until light and fluffy. Gradually beat in the eggs, one at a time, adding
1 tbsp of the flour w ith the second egg. Beat in the vanilla extract and
orange zest. Fold the rest of the flour in two batches. Finally fold
through the orange j uice until evenly combined.

Spoon the mixture int o the moulds to two-thirds fill them, and

smooth the tops. Stand on a baking tray and bake for 20-25 minutes

or until risen and golden brown on top. To test, insert a thin skewer

inserted into the centre - it should come out clean.

While the cakes are in the oven, make the cranberry sauce. Put the
cranberries, sugar, clementine juice and a splash of water into a wide
pan and stir frequently over a high heat until the berries have burst
and softened. Keep cooking for 10 minutes or 50, until the mixture is
thick and pulpy. Transfer to a bowl to cool.

Once the clementine cakes are cooked, leave them in their moulds for
a few minutes, then run a thin, flexible knife around the edge of each
one and invert onto a serving plate. Serve warm, with a spoonful of
cranberry sauce on the side and a generous drizzle of cream.

MAKES 6-7

125g unsalted butter,

plus extra to grease

6 large, ripe clementines,

peeled and segmented

175g caster sugar

1 tbsp water

2 large eggs

12Sg self-raising flour,

sifted

1 tsp vanilla extract

finely grated zest of

1 orange

2 tbsp orange juice

CRANBERRY SAUCE

300g cranberries

(thawed, if frozen)

IS0g caster sugar

juice of 3 clementines

TO SERVE

pouring cream

PUDDINGS 213