Citrus Syrup cakes

Set oven to 170oc. Grease and line the bottom of 4 large ramekins or pudding bowls.

75g soft butter
75g castor sugar
2 small eggs
150g self raising flour
150ml whole milk
1 teaspoon vanilla extract
Zest and juice of a lime and a lemon ( keep the juice)

Beat the butter and sugar until pale and fluffy - this will take 5 minutes with an electric mixer.
Whisk in the eggs one at a time.
Fold in the flour, milk, lemon and lime zests and vanilla to a smooth batter.
Pour into baking dishes and bake for 25 minutes approximately or until the tops are golden and the cake is firm yet springy - an inserted skewer should come out clean.

Citrus Syrup

Lime and lemon juice from above
1 pink grapefruit
1 orange
100g castor sugar

Place the lemon and lime juice in a pan with the sugar.
Pare the grapefruit and orange skin with a peeler.
Remove the pith with a sharp knife - lay it flat on a board and slice it off carefully. Slice into thin strips. Place in boiling water for 1 minute, drain and cool under cold water.
Juice the orange and grapefruit and add to the pan with the blanched zest.
Boil to a runny syrup.

When cakes come out of oven cool for 5 minutes and turn out.
Skewer over the top and pour over the warm syrup. Serve warm with icecream or the Barbados cream below.

Lime and Vanilla Barbados Cream

Zest and juice of 1 lime
1 tablespoon icing sugar
1/2 vanilla pod
150ml whipping cream
150ml natural yoghurt - Greek style is best
4 dessertspoons dark brown sugar

Place the lime zest and juice in a bowl and mix in the icing sugar.
Split the vanilla and scrape the seeds out into the lime mixture.
Place the empty pod into a container of sugar to make vanilla sugar.

Whip the cream to soft peaks.
Fold in the yoghurt and lime mixture.
Pour into 4 bowls and sprinkle over a dessertspoon of the sugar on each.
Chill for 2 hours before serving.