This recipe I spotted on the Food 52 website, and I thought I would give it a try!

From Sarah Jampel, with a few tweaks!

https://food52.com/recipes/41281-gr.....t-pudding-cake

Serves 8 to 10

For the grapefruit pudding:

3 cups red grapefruit juice (from about 3 grapefruits) plus zest from 2 grapefruits
(It was recommended that you can also use oranges, but if you do so, lessen the amount of sugar to taste.)
1/2 vanilla bean (Used capful of vanilla)
1 cup (generous) sugar (used 1/2 cup "Zing", a stevia/sugar blend - if diabetic, I'd recommend 1/2 cup of Splenda for baking!)
1/3 cup flour
1/2 teaspoon kosher salt
1 cup whole-milk plain or Greek yogurt (went with Greek)
1/2 cup crème fraîche (didnt use at all)
4 eggs, separated
1/8 th tsp cardamom

Preheat the oven to 350° F.

Butter a 10-inch round baking dish (I've also used a 9-inch baking dish—turned out just fine). Pour the grapefruit juice into a small saucepan and simmer, uncovered, over medium heat until it has reduced to 1/2 cup, 35 to 40 minutes. (I'll come to this in a moment)

Let cool completely (you can stick it in the freezer or submerge a bowl filled with ice. Make the vanilla sugar: Split the 1/2 vanilla bean, then use the dull side of a butter knife to scrape the seeds out into the sugar bowl. (Actually, I just added the capful of vanilla right into the cake mix)

Mix with a spoon or your fingers until the sugar is perfumed with vanilla. As the grapefruit juice simmers, whisk 1 cup of vanilla sugar with the flour and salt in a large bowl (reserve extra vanilla sugar for the cake accoutrements!).

In a separate bowl, whisk the cooled grapefruit juice, yogurt, crème fraîche, zest, and egg yolks. Whisk this mixture into the dry ingredients. In the bowl of a stand mixer, whisk the egg whites until soft peaks. Gently fold the egg whites into the grapefruit mixture. Do your best not to deflate the egg whites.

Pour into the prepared baking dish and bake until the pudding is set but a bit jiggly in the middle and the top is golden, 25 to 30 minutes. Let rest for 5 minutes before serving warm. (It's okay if the top of the cake cracks as it cools.) Serve topped with vanilla wafer crumbs and a dollop of bitters-spiked crème fraîche.

...I went with 35 minutes, I dont trust my slow oven at all >_<

For getting fancy:

1 tablespoon (scant) butter
1 cup Nilla Wafers crumbs (used "low fat" Nillas)
1 tablespoon (scant) vanilla sugar
1 pinch salt

Crème fraîche

Angostura bitters

Raw sugar

To make the Nilla Wafer crumbs: In a medium sauté pan, melt the butter over medium-low heat. Add the cookie crumbs and stir to coat. Once the crumbs are coated in butter, sprinkle the vanilla sugar over top and stir to combine.

Cook, stirring, for 5 to 7 minutes, until the cookie crumbs are crisp. Let cool completely so that they're as crunchy as possible. To make the bitters-spiked crème fraîche: Scoop crème fraîche into a serving bowl (I used about 1/3 cup) and add a few dashes of bitters. Stir to combine. Add natural sugar to taste.

...Now...if I may...I didnt use the creme fraiche at all, but don't let that stop you.

Nor did I use the wafers as a topping - rather, I used them as a crust for the bottom.

While the baking pan itself is all well and good to use for baking, as I used here...THE CAKE IS A LIE...*coughs* I mean, ITS A TOTAL BITCH to remove from the pan cleanly (even when cooled!)

Next time I make this, I'll use a springform pan (with the usual 'precautions' - foil on the outside, and a parchment paper lining on the inside) and I'll have much better results...er...you don't want to see how this came out as slices, trust me XD

Ah well enjoy!