- 500g pack sweet shortcrust pastry
- a little flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 300g granulated sugar
- 3 lemons, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 5 firm pears, peeled
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 600g golden syrup
Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…
- 1 ball stem ginger, finely chopped, plus 1tbsp syrup from the jar
- 140g breadcrumb
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.
In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.
Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.
Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.