Recipe competition

1 min read

THIS MONTH’S WINNING DISH

RECIPE ANGELA PATCHETT

Meet Angela

Angela Patchett from Lancashire won this month’s competition with her family-friendly bake. ‘My daughter made a pineapple version of this at school, which was my inspiration. It reminds me of simpler times, where family came first, life was less hectic and meals were lovingly prepared – it reflects my style.’

Clementine and ginger upside- down cake

SERVES 8 VHANDS-ON TIME 25 mins TOTAL TIME 1 hr 15 mins, plus cooling

◆ 4 tbsp golden syrup

◆ 6 clementines, peeled and halved through the equator

◆ 30g crystallised ginger pieces, finely chopped, or stem ginger

◆ 125g butter, softened, plus extra to grease

◆ 125g caster sugar

◆ 3 medium eggs

◆ 150g selfraising flour, sifted

◆ ½ tsp baking powder

◆ 2 tbsp milk

◆ ice cream or clotted cream, to serve (optional)

1 Grease and line a 20cm diameter fixed-base cake tin with baking paper. Preheat the oven to 160°C, fan 140°C, gas 3.

2 Drizzle the syrup evenly over the base of the tin then arrange the clementines in the tin, cut-side down, and scatter with one-third of the ginger.

3 Cream the butter and sugar together until fluffy then beat in the eggs, one at a time. Fold in the flour and baking powder with a pinch of salt until combined. Stir in the milk and remaining ginger.

4 Spoon the batter over the fruit and level out. Bake for 45-50 min

This article is from...

Sainsbury's Magazine

26 October 2022

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