Wednesday, November 05, 2008

Pink Grapefruit Delicious Pudding

Serves 6

candied peel
1 pink grapefruit
1 cup caster sugar, plus extra for dusting
90g caster sugar
60g butter, melted
4 egg yolks
100ml pink grapefruit juice, strained
1 tbsp lemon juice, strained
60g plain flour
pinch of bicarbonate of soda
325ml milk, warmed
3 egg whites
icing sugar for dusting

Make the candied peel the day before:
Remove flesh from peel, leaving skin & pith.
Cut into strips 1cm wide & 5cm long.
Place in small saucepan & cover with cold water.
Bring to boil & then drain.
Repeat process & set aside.
Bring sugar & 1 cup water to boil.
Add peel & cover with baking paper & let simmer gently for 2 hr or until peel is shiny & translucent.
Remove with slotted spoon & place on cooling rack overnight.
Dust with caster sugar before serving.
To make the puddings, preheat oven to 180°C.
Whisk together 45g sugar, butter, yolks & juices in large bowl.
Add flour & bicarb & mix well.
Add milk & put aside.
In separate bowl, whisk egg whites to medium peaks, adding remaining sugar (45g) towards end of whisking.
Add yolk to mixture & combine gently.
Ladle into 6 ungreased 200ml remekins & place in baking dish filled with hot water that comes 2cm up sides of ramekins.
Bake for 30-40 min or until puddings have risen & are golden brown on top.
Serve dusted with icing sugar & candied peel on side.

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