Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden.

2. Butter an 8- by 8-inch baking dish, and set aside. 3. In a medium bowl, combine the ground graham crackers, melted butter, and half of the clementine zest. Mix until thoroughly combined. 4.

Heat the oven to 350 degrees (convection oven) or to 375 degrees (standard oven). Line a baking sheet with parchment paper. Roll chunks of batter between your hands into balls about the size of ...

Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 ...