Pear & Ginger Pudding

Oh yes! This is just SO delicious.

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.