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How to make Upside down pear, syrup and ginger pudding

Yield = 6
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

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
  • 3/4 teaspoon bicarbonate of soda
  • 3 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 60g glace ginger, finely chopped
  • Double cream, to serve

Method

  • Step 1 Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper.
  • Step 2 Cut each pear quarter lengthways into 5 slices. Arrange the pear slices, overlapping slightly, over the base of the pan.
  • Step 3 Place the butter, sugar, treacle, milk and half the golden syrup in a large saucepan over low heat and cook, stirring, for 3-4 minutes or until the butter melts. Set aside for 10 minutes to cool.
  • Step 4 Whisk the egg into the butter mixture. Sift the flour, bicarbonate of soda, ground ginger, mixed spice and cinnamon over the butter mixture. Add the glace ginger and fold until just combined. Carefully pour the mixture over the pears. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool. Turn onto a serving platter.
  • Step 5 Heat the remaining golden syrup in a saucepan over medium heat for 1-2 minutes or until warm. Drizzle over the pudding. Serve with cream.