St Clements pudding

St Clements pudding

This lemon cake with orange cream couldn’t be easier to make and goes with almost any main course. Try as a coffee morning treat with friends.

• Blend together 350g self raising flour, 225g soft butter or margarine, 175g caster sugar, three eggs, one teaspoon baking powder and a pinch of salt.

• Grate the rind of half a lemon and squeeze its juice, stirring these into the sponge mix.

• Line a greased loaf tin and spoon all the mixture into it.


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• Bake at gas mark 4 (180°C or 350°F) for 45-50 minutes or until cooked through (a knife should go in and come out without any uncooked cake mix on it).

• While the cake is cooling (even if you want to serve it warm, allow it to sit for five minutes or so), whip 150ml double cream and stir one or two tablespoons freshly squeezed orange juice into it. Grate some of the rind in if you like.

• Serve the cake in slices, topped with a dollop of orange cream.

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