Pear parkin pudding with custard
This easy and comforting pud is the perfect way to round off a family lunch
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr
- 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.
Quick custard
Mix 2 tsp cornflour with a little milk 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.
538 kcalories, protein 9g, carbohydrate 81g, fat 22 g, saturated fat 13g, fibre 5g, sugar 45g, salt 0.91 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12843/
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Ingredients
- 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
- 140g light muscovado sugar , plus a bit more
- 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
- 1 large egg
- 150ml milk
- 4 ripe pears , peeled, stalks cut off, cored and halved
- custard , to serve (see recipe below)
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr
Ingredients
- 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
- 140g light muscovado sugar , plus a bit more
- 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
- 1 large egg
- 150ml milk
- 4 ripe pears , peeled, stalks cut off, cored and halved
- custard , to serve (see recipe below)
538 kcalories, protein 9g, carbohydrate 81g, fat 22 g, saturated fat 13g, fibre 5g, sugar 45g, salt 0.91 g
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23 September 2009
Al rated and commented on this recipe
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28 September 2009
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08 November 2009
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03 April 2010
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