This recipe uses the Jane Asher Lemon Drizzle Cake Mix

Citrus Sunset Pudding

Ingredients:
1 packet of Jane Asher Lemon Drizzle Cake and the ingredients as shown on the packet. Also:
1 Large Orange
100g (4 oz) Demerara Sugar
75g (3 oz) Butter
200ml Crème Fraîche
15ml (1 tbsp) warm Water
Baking Tray 26cm x 18cm x 5cm (10 1 /2'' x 7'' x 2'')
Preparation Instructions:
Cooking appliances vary. These instructions are given only as
a guide.
1. PREPARE THE SYRUP.
Preheat oven to 180°C (160°C for fan assisted ovens)
/350°F/Gas Mark 4.
Grease the sides of the baking tray.
Grate the zest of the orange and save.
Remove the pith from the grated orange and slice into circles.
Arrange in the bottom of the baking tray.
Melt the butter in a saucepan, add Drizzle Icing sachet,
demerara sugar and warm water.
Stir over a low heat until blended. Carefully pour over
orange slices.
2. PREPARE LEMON CAKE.
Prepare Lemon Cake as directed on the box except reduce water
addition to 115ml and add the lemon juice and orange zest.
Pour cake mixture over the orange slices and syrup and
smooth level.
Bake in the centre of oven for approximately 35 minutes until
golden brown.
Remove pudding from the baking tray by placing a serving
plate on top of the baking tray. Holding them tightly together
turn over quickly to reveal the oranges on top of the pudding.
3. PREPARE CRÈME FRAÎCHE.
Blend Crème Fraîche with the Lemon Filling sachet and serve
with the warm pudding.