Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
- 1 grapefruit, peeled and cut into 6 thin slices
- 6tablespoons golden syrup
- 175grams unsalted butter, at room temperature
- 275grams soft brown sugar
- 2 eggs
- 175grams self-raising flour
- 1 pinch salt
- 1 lime, finely grated rind
- 2tablespoons grapefruit juice
- 2tablespoons milk
Nutrition per serving
2620kJ / 623Cal
2620 Kilojoules or 623 Calories
30% of daily energy intake*
Protein
5.8grams
Fat
26.2grams
Carbs
91.3grams
Sugars
70.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Push a slice of grapefruit to the base of each of 6 buttered pudding moulds or ramekins and drizzle with a tablespoon of golden syrup. Set aside.
Step 2 of 5
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well until incorporated. Gently fold in the flour, salt and lime rind, then fold in the grapefruit juice and milk so that the mixture has a good dropping consistency.
Step 3 of 5
Spoon the mixture into the moulds or ramekins and smooth down.
Step 4 of 5
Put the moulds in a large roasting tin half-filled with boiling water and cook in a preheated oven, 180°C, Gas Mark 4, for about 40 minutes or until risen and golden.
Step 5 of 5
Remove the cakes from the oven, lift them out of the hot water and leave to cool for 5 minutes. Loosen the sides of the cakes by running a knife around the inside of the moulds and then turn them out into serving bowls. Serve immediately with cream.
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