Baked puddings can be stodgy. This pudding isn't – it's a summery, light sponge. You don't waste anything with this recipe: it uses the peel, pips, pith, the lot. Using the whole fruit gives the cake a slight bitterness and stickiness that makes it amazingly moist. It also doesn't use any flour OR dairy. It's eggs and ground almonds that do the magic. The mix would work with any citrus fruit - next time I'm trying it with lemons.
Pink Grapefruit and Almond Pudding (serves 8)
Preparation Time: 20mins
Cooking Time: 30mins
- 1 grapefruit
- 250g sugar
- 6 eggs
- 1 tsp baking powder
- 250g ground almonds
- Pre-heat the oven to 160C/325F/Gas3. Butter and flour your cake tin or ramekins (I used silicone moulds).
- Cover the grapefruit in boiling water and cook until soft enough to stick a skewer in really easily (about 20 mins).
- Mix the eggs and sugar together.
- Mix the ground almonds and baking powder.
- Blitz the whole grapefruit up until you have a pulp that looks like this:
- Add the pulp to the eggs and sugar, then mix in the almonds and baking powder.
- Transfer to your ramekins or silicon pudding moulds.
- Bake for 30 - 40 minutes or until the skewer comes out clean.
- You can serve them warm or cold - they taste great either way (and microwave well if you've made them in advance). Serve with something creamy to cut through the citrus. Creme fraiche would work a treat