Name: Sticky ginger pear pudding
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: British
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; 50ml syrup from the ginger jar; 100ml brandy; 85g dark muscovado sugar

Home
Recipes
Sticky ginger pear pudding

Sticky ginger pear pudding

Jane Hornby

Save recipe

Serves 8

More effort

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.23 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal457
fat13g
saturates8g
carbs79g
sugars62g
fibre0g
protein4g
salt0.99g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.23 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now