Sticky ginger pear pudding

Recipe uploaded by

Jane Hornby

6 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put the syrup, sugar and milk into a saucepan, then bring to a simmer to dissolve. Leave to cool almost completely while you get on with everything else. Heat oven to 180C/fan 160C/gas 4.
2. Put the butter, flour, bicarb, ground ginger and cinnamon into a food processor, then pulse until it forms fine crumbs. Generously butter a 1.4-litre pudding basin and sprinkle 1 tsp sugar into the bottom. Cut 3 of the ginger balls in half and put 5 halves, rounded-side down, into the bottom, like the points of a star. Cut one cheek from a pear, then slice through about 10 times, without cutting through the stalk end. Put this into the bottom of the bowl amongst the ginger, then press gently so that the pear fans out. Core, then thinly slice the remaining pear. Finely chop the rest of the ginger.
3. Tip the cooled syrup mix and egg into a food processor, then quickly whizz with the dry ingredients to a batter. Take out the blade, then stir in the chopped ginger and sliced pear. Scrape the mix into the basin, then bake for 1 hr 20 mins until risen and dark golden, and a skewer comes out clean. Whatever you do, don't open the oven before 45 mins is up.
4. To finish, gently melt the syrup ingredients in a pan together until the sugar dissolves, then boil briefly. Turn the pudding out of its basin just before serving, spoon over the syrup and serve with custard.

Transporting the pudding

Once the pudding has baked, cool in the basin and cover. Make the syrup, cool and pour into a microwaveable container. At the party, reheat the pudding in the microwave for 5 mins on High, then turn out onto a serving plate. Warm the syrup for 1 min on Medium or until hot, then spoon over.

PER SERVING

457 kcalories, protein 4g, carbohydrate 79g, fat 13 g, saturated fat 8g, fibre 0g, salt 0.99 g

Latest comments and suggestions

• quickcookmum

  12 December 2008

  quickcookmum commented on this recipe

  This sounds great. Does anyone think it could be cooked in a microwave? I do a great but simple sponge pudding in the microwave but that is almost a basic cake mix. Will try the oven method first.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jkcook

  13 December 2008

  jkcook rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggie Terry

  14 December 2008

  Maggie Terry commented on this recipe

  This is wonderful. Made it 2 days ahead and it served as if freshly made. All the family loved it, so we shall be having this one again and agan.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggie Terry

  14 December 2008

  Maggie Terry rated and commented on this recipe

  

  Forgot to rate this recipe but definitely 5 star.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggie Terry

  15 December 2008

  Maggie Terry commented on this recipe

  No, I did it exactly as it said and could not believe just how beautifully light it was so long after I made it. I really am thrilled with this recipe. I made it for a family get-together this last weekend as I have a birthday this week and as they are all working, it had to be Saturday we met.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  15 December 2008

  Jane commented on this recipe

  Hi there everyone - and quickcookmum in particular. I haven't made this pudding in the microwave, but I have too made sponge puds and Christmas puddings in the microwave before. The pud won't be as golden and gorgeous as it appears in the shot above though... I think that if you place the pudding on a plate and microwave on Medium (not high, I think that will burn the outside before the middle is done) for 15 mins it should be about right - if you can see that the middle starts to sink down a lot once the oven stops, put it on for another few mins. Once you're more or less certain it's set in the middle, give it a test with a skewer - if it comes out clean then it's ready. Leave to stand for 5 mins before you serve. Hope this is successful - let me know how you get on!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• moonflower

  25 December 2008

  moonflower rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amanda

  12 January 2009

  Amanda commented on this recipe

  A beautiful pud! I made this for a News Year Day family dinner and everyone loved it. I probably would not put as much brandy in the sauce next time as we felt is was quite over powering! I agree with other comments that this was equally if not better after a couple of days - what was left! An ideal winter dinner party pudding.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bill&Beryl

  25 February 2009

  Bill&Beryl rated and commented on this recipe

  

  very very good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoFo

  05 March 2009

  JoFo rated and commented on this recipe

  

  This was *amazing*! I was asked to bring a dessert for my family's Christmas lunch - I made this up a couple of days before hand, and it was then eaten on Boxing Day, with the anticipation that some would be left over. The whole lot disappeared! It didn't need custard - we served with single cream. Will definitely be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sharon Foote

  28 April 2009

  Sharon Foote commented on this recipe

  A wonderful pud. I served it up for friends and they loved it so much that I have now printed the recipe off, laminated it and given it to them, so they can also bask in the praise that will undoubtedly be heaped upon them when they serve it up!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annemieke

  27 September 2009

  annemieke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cafreb

  12 October 2009

  Cafreb commented on this recipe

  Looks great. Has anyone tried freezing it? I have loads of pears and would like to make it for dinner for friends in Decemeber.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Irish Merlot

  18 November 2009

  Irish Merlot commented on this recipe

  Question from someone who doesn't bake much; I'd like to try this recipe but am I missing something here - can you actually put a plastic pudding basin into the oven?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8786/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 85g golden syrup
• 175g dark muscovado sugar , plus 1 tsp extra
• 150ml milk
• 100g butter , plus lots extra for greasing
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 6 balls stem ginger from a jar
• 2 ripe pears , peeled
• 1 egg
• custard , to serve

FOR THE GINGER BRANDY SYRUP

• 50ml syrup from the ginger jar
• 100ml brandy
• 85g dark muscovado sugar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

Ingredients

• 85g golden syrup
• 175g dark muscovado sugar , plus 1 tsp extra
• 150ml milk
• 100g butter , plus lots extra for greasing
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 6 balls stem ginger from a jar
• 2 ripe pears , peeled
• 1 egg
• custard , to serve

FOR THE GINGER BRANDY SYRUP

• 50ml syrup from the ginger jar
• 100ml brandy
• 85g dark muscovado sugar

PER SERVING

457 kcalories, protein 4g, carbohydrate 79g, fat 13 g, saturated fat 8g, fibre 0g, salt 0.99 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk