Citrus Steamed Pudding


Citrus Steamed Pudding

A twist on an old favourite, this moist Citrus Steamed Pudding tastes great served with custard. The grapefruit juice adds a subtle citrus kick to this delicious dessert.

Citrus Steamed Pudding Recipe

Serves 4-6


135g butter, at room temperature

2 cups caster sugar

2 large pink grapefruit

2 eggs

1½ cups self-raising flour, sifted

½ cup milk


Brush 4-cup-capacity pudding basin with 10g melted butter. Refrigerate for 10 minutes. Repeat with butter, line base with baking paper.

Using an electric hand mixer, beat remaining butter and 1 cup sugar until creamy. Add eggs, one at a time, beating well after each addition. Halve one grapefruit. Juice one half. Segment other half; discard skin and pith. Chop segments and add to mixture with 2 tbsp juice. Mix to combine. Add flour and milk; stir until combined. Spoon mixture into prepared basin.

Place sheet of foil on flat surface. Top with a sheet of baking paper. Fold to form a pleat through the centre. Cover basin with layered paper, foil-side up. Secure with unwaxed white kitchen string to seal basin. Trim excess foil and paper so it doesn’t touch water.

Place saucer on base of a large saucepan with tight-fitting lid. Place basin on saucer. Pour boiling water into pan to reach halfway up side of basin. Cover; simmer on medium-low heat for 1¾ hours, or until a skewer inserted in the centre comes out clean. Stand for 5 minutes. Invert onto a serving plate.

Juice remaining grapefruit. Place ½ cup juice and remaining sugar in small saucepan over medium heat. Cook, stirring, until sugar dissolves and mixture comes to the boil. Reduce heat; simmer for 10 minutes or until syrup turns a light caramel colour. Spoon over pudding and serve.


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