Pear parkin pudding with custard

Pear parkin pudding with custard

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 25 mins Cook: 1 hr


Serves 8

This easy and comforting pud is the perfect way to round off a family lunch

Nutrition and extra info


  • kcal538
  • fat22g
  • saturates13g
  • carbs81g
  • sugars45g
  • fibre5g
  • protein9g
  • salt0.91g
Save to My Good Food
Please sign in or register to save recipes.


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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)


  1. 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.

  2. 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.

  3. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Apr, 2010
I used tinned pear halves for speed and that worked well. I also tried a version where I used golden syrup instead of treacle and peaches instead of pears, very yummy!!! A regularly requested pudding in our household. It does easily make enough for 8, so i also halve the recipe and use a 20cm square tin if I want to make enough for 4.
28th Sep, 2009
We liked this even though we ran out of treacle and so used molasses & golden syrup instead. We also added some mixed spice and added to the lovely smells and tastes. Enjoy!
23rd Sep, 2009
Very good, especially with the qiuck custard. Thought the pieces were quite large and very filling, so could easily make it serve more than 8.
4th May, 2015
In the custard, the rest of what milk? There is no milk in the recipe other than the bit with the cornstarch.
goodfoodteam's picture
6th May, 2015
Hi lauralmitchell, thanks for getting in touch. The milk quantity was missing from the tip box but this has been amended so that the text above is now correct. Thanks for bringing this to our attention and apologies for the confusion. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?