This comforting dessert is perfect for colder evenings.
Pear, Ginger, and Honey Pudding
8
35
MINS
MINS
Metric
Imperial
INGREDIENTS
| 54g | Trex |
| 1kg | Peeled pears, cut into chunks |
| 100g | Honey |
| 50g | Stem ginger in syrup, chopped |
TOPPING
| 150g | Plain flour |
| 1 1⁄2 tsp | Baking powder |
| 120g | Butter |
| 130g | Golden caster sugar |
| 3 | Eggs |
| 1 tsp | Ground ginger |
| Pinch ground cinnamon. |
Method
Preheat oven to 180C.
Add honey and butter to a saucepan and bring to the boil. Add the pears, reduce the heat to low and simmer for 4 minutes, stirring occasionally. Spoon the mixture in to a baking dish.
To make the ginger sponge topping, beat the butter and sugar. Add the eggs one at a time, mixing well in between. Beat in ginger, flour, baking powder, sugar, ground ginger and ground cinnamon. Spoon the mix evenly over the pears.
Bake at 180C until the top rises and is golden brown. Dust with icing sugar and serve with a dollop of ice cream.
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