Pear & Ginger Pud­ding

Oh yes! This is just SO delicious.

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 6) ◆ 100g but­ter, plus

1tsp for greas­ing ◆ 100g light

mus­co­v­ado sugar ◆ 2 large eggs, beaten ◆ 1tbsp milk ◆ 100g self-rais­ing flour ◆ Pinch of salt ◆ ½tsp ground ginger ◆ 1tbsp chopped stem

ginger in syrup ◆ 2 pears, peeled,

halved and cored ◆ Squeeze of lemon

juice ◆ 30g pecans, chopped ◆ 2-3tbsp golden syrup 1 Pre­heat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ce­ramic bak­ing dish (or sim­i­lar) with a lit­tle but­ter. 2 Beat the but­ter and sugar to­gether un­til light and creamy, then grad­u­ally beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger. 3 Trans­fer to the bak­ing dish and spread out evenly. Cut the pears into slices, though leav­ing them at­tached at the stem end. Lay on top of the sponge mix­ture, fan­ning out the slices. Sprin­kle lemon juice on top of them. 4 Bake for 30-35min, un­til golden brown. Ser ve im­me­di­ately, sprin­kled with pecans and driz­zled with syrup. Or to freeze, cool com­pletely, then wrap and freeze for up to 3 months. To re-heat, thaw com­pletely, cover with foil and warm through in a low oven.

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