Sweet treat

Chat - - Contents -

Serves: 12 Prep: 40 min Cook: 25 min Cost per serv­ing: 71p

1 Melt 25g but­ter in a small pan. Crush 8 di­ges­tives, then mix with the but­ter and 25g golden syrup in a bowl. Di­vide be­tween 12 cup­cake cases in a cup­cake tin and press down.

2 Heat oven to 180C/ Gas 4. Com­bine 250ml sour cream, 350g cream cheese, 1 egg, 10g plain flour, zest of a lemon, juice of half a lemon and another 50g golden syrup in a bowl. Use a hand blender to blitz un­til smooth.

3 Spoon mix­ture into the cases and bake for 15-20 min to set the cheese­cakes. Re­move, cool for 30 min, then care­fully trans­fer to cool com­pletely on a wire rack.

4 In a small pan, com­bine juice of half a lemon, 5cm piece gin­ger, 2 peeled and diced pears and 1tbsp golden syrup. Sim­mer for 4-5 min un­til the pear is cooked. Lift pieces out with a slot­ted spoon then boil syrup for 5-8 min to re­duce it to 1tbsp. Driz­zle over the pears and leave to cool.

5 Spoon pear mix­ture over the tops of the cheese­cakes to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.