- 200g porridge oats
- 200g self-raising flour
- 2 tsp ground ginger
- ¼ tsp salt
- 175g treacle
- 140g butter, plus extra for the dish and dotting over
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g light muscovado sugar, plus a bit more
- 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 4 ripe pears, peeled, stalks cut off, cored and halved
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- custard, to serve (see recipe below)
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Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.
Mix 2 tsp cornflour with a little milk (taken from 300ml) until smooth. Place in a medium non-stick saucepan along with 300ml double cream, 4 large egg yolks, 85g-100g caster sugar, seeds scraped from 1 vanilla pod and the rest of the milk, and whisk together. Keep the pan over a low-medium heat; then, whisking or stirring all the time, bring just to the boil, until thickened. If not serving straight away, cover the surface with cling film, then reheat to serve.