Grapefruit Delicious Pudding

Even if grapefruit isn't necessarily your thing, this dessert will be. The Mr. of the house until now, thought that his favourite pudding was the classic chocolate self-saucing pudding. However on devouring this, he claims there's a new front runner. That's saying something. The grapefruit taste is subtle, zesty and sweet. 

Even though you mix it all together, the pudding cooks like a sponge on top with a creamy custard layer underneath, it's fancy that way. Maybe that's why they call it delicious? 
You could also use lemons for this recipe or a mixture of citrus. 

Oh, and you'll need an electric beater. Egg whites are not something you want to whisk by hand. The recipe serves six comfortably, and if you can't eat it all at once, it tastes delicious cold the next day. 

Ingredients (serves 6): 

• 50g softened butter
• 1 cup of white sugar
• 2 tbsp grapefruit zest - if you don't have a zester, you could use a vegetable peeler to get some of the rind, and finely chop it, or use a grater
• 100ml freshly squeezed grapefruit juice
• 3 egg yolks*
• 1/3 cup of plain white flour
• 1 cup full fat milk 
• 3 egg whites
• hot water 
• icing sugar, to dust
• ice cream or thick greek yogurt, to serve

Method: 

Preheat oven to 180 degrees. Grease a large baking dish (6 cup, or lasagne sized). 

Beat the butter, sugar and zest until smooth and creamy. 

Add the grapefruit juice, egg yolks, flour and milk. Beat well until you have a smooth batter. 

Using a clean electric mixer and bowl beat the egg whites until soft peaks form (if you're using the same beater as above, make sure there is no residue from the butter and yolks as the whites won't stiffen with fat present). 

Gently fold the egg whites into the batter, be careful not to over mix here, you want it to be light and fluffy. 

Pour the batter into the greased dish and place the dish inside a larger roasting pan. Pour hot water into the roasting pan so that it comes half way up the side of the baking dish. 

Bake for 45 - 50 minutes till lightly browned and set on top, with the custard below. Remove the baking dish from the roasting pan and use a sieve to dust icing sugar over the top of the pudding. 

Serve with vanilla ice cream or thick greek yogurt. 

Enjoy. We certainly did. 

* To separate eggs, have two bowls ready. Gently crack the shell through the middle, letting some of the white slip out into one of the bowls. Tip the yolk back and forth between the two halves of the shell until most of the white has drained into the bowl. Put the yolk into the other bowl and repeat. It's ok to get a little egg white in with the yolk, but you cannot get any egg yolk in with the white, otherwise they won't get thick.