Tue, 12 December 2017
Pudding:
4oz/110g butter
8oz/225g plain flour
4oz/110g brown sugar
1 rounded teaspoon of baking powder
1 teaspoon of ground cinnamon
2 teaspoon of ground ginger
2 large eggs
1 large dessertspoon of black treacle
3floz/75ml milk
Method:
Sieve the flour, baking powder and spices together into a large bowl.
Add in the brown sugar.
Make a well in the dry ingredients and pour in the eggs, melted butter, milk and treacle and whisk until a smooth batter has been achieved.
Divide the mixture between 6 individual (greased) pudding basins or ramekins
Bake for 20-25 minutes at 180C/350F/Gas Mark 4 until a skewer inserted in the centre comes out clean.
Allow to cool slightly and then invert onto the serving platter.
If cooled, this pudding can be gently and successfully reheated in the microwave.
Cinnamon Roasted Pears:
6 baby pears
2oz/50g caster sugar
2oz/50g butter
2oz/50g brown sugar
Pinch cinnamon
Method:
Peel the pears carefully leaving the stalk intact.
Place the pears in a medium sized saucepan with the caster sugar. Cover the pears with cold water and bring to the boil. Simmer for approximately 5 minutes until just tender. Allow to cool.
When you are ready to serve the dessert heat the butter on a small frying pan and add in the brown sugar and a pinch of cinnamon.
Melt carefully and then toss in the pears and cook gently stirring constantly until all the pears are golden brown.
Butterscotch Sauce:
2oz/50g butter
2oz/50g brown sugar
7floz/200ml pouring cream
Method:
Melt the butter and brown sugar until bubbling point.
Whisk in the cream and simmer for 5 minutes
To serve:
Place the ginger pudding in a deep bowl. Carefully place the roasted pear on the top and drizzle with the butterscotch sauce.
Watch how it's made below:
