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Gingerbread puddings with poached pears and golden syrup
Gingerbread puddings with poached pears and golden syrup
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Elevate winter pears in a stunning dessert by poaching and showcasing them as the star ingredient.
Ingredients:
  • 1L (4 cups) water
  • 430g (2 cups) caster sugar
  • 1 strip lemon rind
  • 6 small pears, peeled
  • Melted butter, to grease
  • 125g unsalted butter, at room temperature
  • 80ml (1/3 cup) golden syrup
  • 40.00 gm caster sugar, extra
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 10.00 gm ground ginger
  • 1/4 tsp ground cloves
  • 60ml (1/4 cup) milk
  • Pure icing sugar, to dust
  • Golden syrup, extra, to serve
Instructions:
  • In a large saucepan over medium heat, combine water, sugar, and lemon rind. Stir until sugar dissolves and bring to a boil. Add pears, cover, and simmer over low heat for 10-15 minutes until pears are tender. Let them cool, then gently remove and pat dry with paper towel using a slotted spoon.
  • - Preheat oven to 170°C. - Grease six 300ml-capacity oven-proof dishes with melted butter. - In a bowl, beat butter, golden syrup, and extra sugar with an electric beater until pale and creamy. - Add eggs one at a time, beating well after each addition.
  • Combine the flour, ginger, and cloves in a bowl and sift. Add the flour mixture and milk alternately in batches to the egg mixture, stirring until combined. Divide the mixture among the prepared dishes, smooth the surfaces, and press a pear into the center of each dish.
  • Arrange the dishes on a spacious baking tray, then bake for 30-35 minutes until a skewer comes out clean when inserted into the puddings. Let them cool for 5 minutes before serving.
  • Sprinkle with powdered sugar and generously drizzle with extra golden syrup before serving.

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