Sweet Citrus Fruit Sponge
Grease and line a 900 g | 2 lb pudding bowl with a little butter.
Remove the skin and pit from the clementines using a sharp knife, then segment the clementines into a bowl.
Combine the butter, sugar, flour, eggs, orange flower water and salt in a large mixing bowl. Beat with an electric mixer for 2 minutes until smooth and even, scraping down the sides from time to time.
Spoon the Golden syrup into the base of the pudding bowl. Top with the clementine segments, then spoon the batter on top.
Cover the bowl with a double sheet of greaseproof paper, making sure you have folded a seam in the middle to allow it to expand if needed when cooking. Tie the paper in place using strong kitchen string.
Sit an upturned saucer inside a large saucepan so that it sits securely. Place the pudding bowl on top of the saucer, then half fill the saucepan with boiling water.
Cover the saucepan with a layer of aluminium foil and then a secure lid.
Simmer the pudding for 2 1/2 hours, checking the water level from time to time and topping it up with water if it starts to run dry.
Remove the bowl from the water after 2 1/2 hours and let it cool a little before removing the greaseproof paper.
Run a palette knife around the edges to help loosen it if needed, then invert the cake onto a serving plate. Garnish with the lime zest and serve hot.