Citrus Steamed Pudding

By Dixie Elliott

Citrus Steamed Pudding

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.

Serves 4-6

unwaxed white kitchen string

135g butter, at room temperature

2 cups caster sugar

2 large pink grapefruit

2 eggs

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.



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