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    Caramelised Citrus and Raspberry Pudding

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    Caramelised Citrus and Raspberry Pudding

    A quick and easy brûlée-style dish which uses some of the best fruits of the season. Use the grapefruit and orange as a base, but add whatever fruits you have available. Clementines and satsumas also make a good choice.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 1 red Florida grapefruit, peeled and segmented (reserve juice)
    • 1 white Florida grapefruit, peeled and segmented (reserve juice)
    • 2 oranges, peeled and segmented
    • 125g raspberries
    • 150g red or green seedless grapes, halved
    • 3 x 150g tub Total 0% Authentic Greek Strained Yogurt
    • 100g Waitrose Demerara Raw Cane Sugar


    1. Mix the fruit together and place in a heatproof serving dish.
    2. Spread the yogurt evenly over the fruit.
    3. Preheat the grill to its highest temperature. Sprinkle the demerara sugar over the yogurt then place the dish under the grill for about 8-10 minutes until the sugar has caramelised evenly, without burning.
    4. Cool, then place in the refrigerator until ready to serve.

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    Cook's tips

    Once the sugar has been added, grill immediately before it dissolves. For those not counting calories, replace 250g of the yogurt with extra thick cream. This dish can be made in advance and kept chilled until needed, but use on the day of preparing. Reserve the juice when preparing the grapefruit and add to a salad dressing with olive oil and salt and pepper, or combine with orange juice as a drink.


    Average user rating

    4 stars