This pudding is made with a particular cultivar of grapefruit, which is not bitter. I would not recommend using red ruby grapefruit. A lemon version works just as well !
A friend told me about this new range of grapefruit which is available at Woolworths. I normally associate grapefruit with a bitter flavour, but this is pleasantly sweet with a slightly sweet counterbalance.
I really wanted to bake a beautiful citrus upside down cake, but I was chasing deadlines for most of the week, so had very little time to bake. I opted to bake this simple grapefruit self-saucing pudding , which comes together in a flash and is eaten soon out of the oven.
To finish, I dusted with icing sugar and poached citrus slices. Oh, and how could I forget the Madagascan vanilla bean ice-cream. If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.
- 165g cake flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 100g white sugar
- 60g butter, melted
- 1 large egg
- 2 tablespoons grapefruit juice
- 1 Tbs grapefruit zest
- 125ml milk
- Preheat the oven to 180 degrees Celcius. Grease a medium size oven proof dish.
- Whisk the melted butter and the sugar together.
- Add in the egg and vanilla essence and continue to whisk.
- Sift in the cake flour, baking powder, salt. Add in the grapefruit juice and zest and half the milk. Stir in to combine.
- Add the remaining milk and mix to a smooth batter.
- Pour into the baking dish and set aside, whilst making the sauce.
- 60g sugar
- 100ml grapefruit juice
- 2 tsp cornflour
- 250ml boiling water
- Sprinkle the sugar over the batter.
- Mix the grapefruit, cornflour and boiling water together.
- Pour over the sauce onto to the batter. Use the back of the large spoon to ensure that the sauce does not hit the batter with force and create pockets in the batter.
- Bake for around 30 minutes, or until a skewer inserted into the cake part comes out clean. The top would have slightly browned.
- Allow to sit for five minutes, then dust with icing sugar and serve (with cream or ice cream).