Charred clementine and rum individual upside-down cakes
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 6
These individual charred clementine & rum upside down cakes are simple to make but provide a show-stoppingly decadent dessert at the end of any dinner party.
  • 90 + 45 ml orange juice
  • 45ml dark rum
  • 6 horizontal slices of unpeeled clementine, about 3mm thick (you will probably need 3 large clementines)
  • 3 Tbsp butter + butter for greasing the ramekins
  • 85g firmly packed dark brown sugar
  • 190g plain flour
  • 1 tsp baking powder
  • 63g + 63g granulated sugar, divided (plus extra for charring)
  • 85ml milk
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 3 large egg whites at room temperature
  1. Lightly butter the inside of six oven-proof ramekins and then line with baking paper (I found it was easiest to cut circles for the bases and strips for the sides, rather than to try and use a single piece). Preheat oven to 180C.
  2. Slice the largest clementines you can find horizontally (through their “equator”) to get 6 slices large enough to cover the base of your ramekins.
  3. Melt a knob of butter in a non-stick frying pan till it bubbles, sprinkle each slice of clementine generously with granulated sugar and fry till slightly charred, then sprinkle each with sugar, flip over and repeat. Place one slice in the base of each prepared ramekin.
  4. Melt the butter in a saucepan over medium heat. Set aside 1Tbsp in a small bowl for later. Add 85ml of the orange juice and brown sugar to the butter in the saucepan and bring to the boil. Cook for about 1 minute or until the mixture thickens slightly to form a caramel sauce.
  5. Carefully divide the caramel sauce between the six ramekins. Pour the sauce over the clementine slice in the base of each ramekin and gently swirl to get an even layer.
  6. Combine flour and baking powder in a bowl. To the reserved melted butter, add 63g of the granulated sugar, milk, egg yolk, and vanilla and stir well. Add this to flour mixture and beat well to ensure there are no lumps. Set aside.
  7. Beat the egg whites with an electric mixer on high speed until foamy. Gradually add the remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks almost form.
  8. Gently fold about a quarter of the egg white mixture into batter, then gently fold in the remaining egg white mixture.
  9. Carefully pour the batter over the charred clementine slices in the ramekins. Bake at 180°C for about 30 minutes or until a wooden tooth pick inserted in centre of the cakes comes out clean.
  10. In the meanwhile, return the saucepan that you used for the caramel to the heat with the last Tbsp of butter and add the remaining orange juice and rum. Bring to the boil and reduce to a syrupy consistency.
  11. After removing the cakes from the oven, allow to stand for 5 minutes on a wire rack, then carefully invert each ramekin onto an individual serving plate. Lift the ramekin carefully – it should come away from the cake easily – and peel off the baking paper. Pour a little of the orange rum syrup over each pudding and serve immediately with a scoop of double cream.
Recipe by Cooksister | Food, Travel, Photography at