• 1 grapefruit, peeled and cut into 6 thin slices
  • 6 tablespoons golden syrup
  • 175 g (6 oz) unsalted butter, at room temperature
  • 275 g (9 oz) soft brown sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • pinch of salt
  • finely grated rind of 1 lime
  • 2 tablespoons grapefruit juice
  • 2–3 tablespoons milk

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.

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.

Spoon the mixture into the moulds or ramekins and smooth down.

Put the moulds in a large roasting tin half-filled with boiling water and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for about 40 minutes or until risen and golden.

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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