Citrus Steamed Pudding. A twist on an old favourite, this moist pudding tastes great served with custard. The grapefruit juice adds a subtle citrus kick to this delicious dessert.
unwaxed white kitchen string
135g butter, at room temperature
2 cups caster sugar
2 large pink grapefruit
1½ cups self-raising flour, sifted
½ cup milk
1 Brush 4-cup-capacity pudding basin with 10g melted butter. Refrigerate for 10 minutes. Repeat with butter; line base with baking paper.
2 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; add to mixture with 2 tbsp juice. Mix to combine. Add flour and milk; stir until combined. Spoon mixture into prepared basin.
3 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 string to seal basin. Trim excess foil and paper so it doesn’t touch water.
4 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.
5 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.