Clementine Pudding Cake

This morning, I was scouring supermarket magazines as one would do and could not help being slightly outraged at the price of a Pear Tarte Tatin. Why would one pay £17 for something which is so easy to make?

So I decided to take you step by step through this equally nice recipe which will cost you £2.30 will serve 6 and takes 45 mins. It is moist and the citrus flavours are really refreshing.

Here is what you will need:

6 clementines
150g (5oz) butter
150g (5oz) caster sugar
3 eggs
150g (5oz) self-raising flour

Heat the oven to Gas 4, 180°C, fan160°C. Remove zest from 3 clementines, cut away remaining peel and pith with a sharp knife and slice to approx 1cm (½in), removing seeds.
Line a 20cm (8in) springform tin with baking parchment and arrange clementine slices over the base.
Cream together the butter, sugar and zest until light and fluffy, add 3 tablespoons hot water and whisk vigorously. Add eggs and whisk again – mixture may split but don’t worry. Add flour to sponge mix and fold in until smooth and evenly blended.
Spoon into prepared tin over sliced clementines, taking care not to move the slices. Bake for 30 minutes.
Remove and cool a little. Place a plate on top and turn the whole thing over. Release spring and remove cake tin and baking parchment. Sprinkle with a little sugar. Serve hot or cold.

I am sure sliced oranges or grapefuits will do the trick perfectly well too.
this is a Tesco's recipe