Zingy ginger and grapefruit sponge pudding

It doesn't get much better than this zingy ginger and grapefruit sponge pudding recipe. Gently spiced and with gorgeous citrus notes, this dessert is perfect served with ice cream or thick Greek yoghurt

By Sophie Gray
  • 55 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 160 gram butter
  • 75 gram sugar
  • 1 egg
  • 1 1/2 cup self-raising flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 1/3 - 1/2 cup milk
  • 1 grapefruit, segmented
  • additional grapefruit slices, to decorate (optional)
Grapefruit sauce
  • 1 tablespoon butter
  • 3/4 cup brown sugar
  • 2 tablespoon golden syrup
  • 1 teaspoon ground ginger
  • 1 cup boiling water
  • 1/2 cup grapefruit juice
  • 1 tablespoon cornflour
  • 1 tablespoon cold water


  • 1
    Preheat oven to 190°C. Grease a 1.5-litre ovenproof dish.
  • 2
    Beat butter and sugar, add egg and dry ingredients and mix. Stir in ⅓ cup of milk, adding more if needed to form a thick, smooth batter.
  • 3
    Spread into greased dish and scatter on the grapefruit segments.
  • 4
    Make the grapefruit sauce (see below).
  • 5
    Pour the sauce over the back of a spoon onto the batter, then add the additional slices of grapefruit and bake for 45 minutes or until risen and golden. Allow the pudding to rest for 5 minutes before serving.
Grapefruit sauce
  • 6
    Melt the butter, and combine with sugar, syrup, ginger and boiling water. Add the grapefruit juice. Dissolve cornflour in water. Stir into sauce.


  • The sauce will will thicken a minute or two after being removed from the oven. The pudding can also be made in individual ramekins; halve cooking time. PER SERVE Energy 381kcal, 1598kj • Protein 5.8g • Total Fat 10.2g • Saturated Fat 4.2g • Carbohydrate 66.6g • Fibre 2.3g • Sodium 374mg