STICKY GINGER PEAR PUDDING
Preheat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 6 people
Equipment
- 1.4 litre pudding basin – greased and sprinkled with the 1 tbsp sugar
- chopping board & sharp knife
- vegetable peeler
- jug
- food processor
- pan
Ingredients
- 85 g golden syrup
- 175 g dark muscovado sugar
- 1 tbsp dark muscovado sugar
- 150 ml milk
- 100 g butter
- 175 g SR flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 6 balls balls stem ginger from a jar
- 2 ripe pears
- 1 egg
Ginger Syrup
- 50 ml syrup from ginger jar
- 100 ml brandy
- 85 g dark muscovado sugar
Instructions
- Peel pear
- Cut slices from ginger and arrange around the base of the pudding basin
- Finely chop remaining ginger
- Cut into cheek of pear, leaving it attached at the end, spread out in the base of the bowl
- Chop pear
- Put syrup, sugar and milk into saucepan
- Simmer to dissolve
- Leave to cool completely
- Put butter, flour, bicarb, ground ginger and cinnamon into food processor
- Pulse to fine crumbs
- Tip the cooled syrup and egg into food processor, whizz to make batter
- Take out the blade and stir in ginger and pear
- Scrape mixture into pudding basin
- Bake for 1 hr 20 mins. DO NOT OPEN OVEN BEFORE 45 MINS IS UP
- Gently melt all ingredients until sugar is dissolved.
- Tip cooked pudding on to plate and pour over syrup
Notes
Once pudding is cooked, cool in the basin and cover. Reheat pudding, 5 mins in microwave, reheat Ginger syrup, turn pudding onto deep plate, pour over syrup. Serve with custard, ice cream or Ginger Cream