Sticky ginger pear pudding

Sticky ginger pear pudding

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(20 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

More effort

Serves 8
A great last-minute alternative to a traditional Christmas pudding - plus it reheats in only five minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal457
  • fat13g
  • saturates8g
  • carbs79g
  • sugars62g
  • fibre0g
  • protein4g
  • salt0.99g
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  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 175g dark muscovado sugar, plus 1 tsp extra
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g butter, plus lots extra for greasing



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

  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 6 balls stem ginger from a jar
  • 2 ripe pears, peeled



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • custard, to serve

For the ginger brandy syrup

  • 50ml syrup from the ginger jar



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 85g dark muscovado sugar


  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.

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Comments, questions and tips

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31st Mar, 2013
I want to cook this recipe but my over has broken down. I was wondering if it is possible to steam it on the hobb?
26th Dec, 2012
I made this as an alternative for Christmas pudding. It was moist, light and tasted absolutely beautiful. The only thing I would say is that the recipie did not mention covering the pudding whilst in the oven and the top (bottom when it is turned out) was on the verge of being burnt. I would recommend covering with foil for at least part of the cooking time.
pennyclark's picture
1st Dec, 2012
This was lovely. My trial run confirms that I will make it for Xmas day :)
jaywalker's picture
28th Nov, 2012
(Ooops, hit submit too early) Meant to add....terrific pud! heavenly with custard. Will defo be making again.
jaywalker's picture
28th Nov, 2012
Made this pud today. Had no ground ginger but as there was alot of ginger balls in already i used mixed spice instead. I would also advise against using utterly butterly if you have no butter....the pudding didnt come out of the bowl in one piece ....there were many pieces.
11th May, 2010
Very very yummy!!!
8th Dec, 2009
Mine sank a bit in the middle but I think that was because my basin was a bit smaller than it should have been and it overflowed a little when cooking. However it re-heated to a light, fragrant,gooey perfection and was much enjoyed by everyone with some thick pouring cream. Only 'negative' was that some of the ginger pieces on the top were perhaps a bit big and chewy but this did not detract from its gorgeousness - will definitely be making agin over the Xmas period !
7th Dec, 2009
This recipe is amazing. It is light, mellow and truly yummy. I'm not really a Christmas Pudding afectionado, so I made this last year instead. It does have a lot of ginger in the recipe, but is mellow with it - my mother professes not to like ginger, but we caught her sneaking back for more! It is also very light. Perfect for after Christmas. Easy to transport as a gift or for a party. I served it with a dribble of cream rather than custard.
18th Nov, 2009
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?
12th Oct, 2009
Looks great. Has anyone tried freezing it? I have loads of pears and would like to make it for dinner for friends in Decemeber.


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