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Upside-down pear, syrup and ginger pudding
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulgent double cream cascades over warm pudding and syrup for a decadent delight.
Ingredients:
  • Melted butter, to grease
  • 2 large pears, peeled, quartered, cored
  • 150g butter, chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) treacle
  • 125ml (1/2 cup) milk
  • 250ml (1 cup) golden syrup
  • 2 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 1.88 gm bicarbonate of soda
  • 7.50 gm ground ginger
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • 60g glace ginger, finely chopped
  • Double cream, to serve
Instructions:
  • Preheat oven to 180°C. Grease a 22cm round cake pan with melted butter and line the base with non-stick baking paper.
  • Slice each quartered pear lengthwise into 5 slices. Arrange the pear slices, slightly overlapping, on the pan base.
  • In a large saucepan over low heat, combine butter, sugar, treacle, milk, and half of the golden syrup. Stir and cook for 3-4 minutes until the butter melts. Allow to cool for 10 minutes.
  • Beat the egg into the butter mixture, then dust the flour, bicarbonate of soda, ground ginger, mixed spice, and cinnamon over it. Gently mix in the glace ginger until just combined. Pour the batter over the pears and bake for 1 hour. Once baked, let it cool for 10 minutes, then transfer to a serving platter.
  • In a saucepan, warm the rest of the golden syrup over medium heat for 1-2 minutes. Drizzle it over the pudding and serve with cream.

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