Wednesday, March 8, 2017

Pear & ginger pudding

“This makes two desserts, one for now and one to reheat tomorrow! ”
  • 55 g unsalted butter , softened, plus extra for greasing
  • 55 g self-raising flour
  • 55 g caster sugar
  • 1 large free-range egg
  • 1 piece of stem ginger in syrup
  • 1 orange
  • 1 ripe pear
  • golden syrup or reserved ginger syrup
  • Method

    1. Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line.
    2. Lightly grease one side with butter, then grease the inside of the teacups or ramekins.
    3. In a food processor, blitz the flour, sugar, butter and egg to make a batter.
    4. Chop and add the ginger, finely grate in the orange zest, then pulse once or twice.
    5. Peel, core and cut the pear into 1cm chunks.
    6. Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.
    7. Divide the batter between the two, then lightly press a circle of paper on top, butter-side down.
    8. Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.
    9. Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.

    Related Posts:

    • Baking Chocolate babka Roast pumpkin and goat's cheese parcels Berry jam and almonds tarts Gluten-free buttercake Gooey funfetti blondies Caraway and pumpkin with feta scone… Read More
    • Prosciutto, dill and lemon potato saladThis tasty potato salad is a family favourite. Enjoy it at home or take it to your next barbecue. 1kg small coliban potatoes, cut into 3cm pieces 1 tablespoon olive oil 100g prosciutto 1/3 cup capers… Read More
    • Coconut, chocolate and banana mini muffinsTreat yourself - or your kids - to these fabulous mini muffins. Add them to a lunchbox or take them into work for afternoon tea. 125g unsalted butter, melted 3/4 cup (165g) caster sugar 3 ripe bananas, ro… Read More
    • Pumpkin with nut butterHoney and nuts add sweetness and crunch to roast pumpkin. 700g kent pumpkin, peeled, seeded, into 6 wedges each 700g jarradine pumpkin, peeled, seeded, into 6 wedges each. Olive oil spray 100g butter… Read More
    • Quick & Easy Sticky chicken sausages with apple slaw Moroccan lamb skewers with peperonata couscous Romesco eggs with chorizo Mongolian lamb stir-fry Lentil-braised pork with olive relish … Read More

    0 comments:

    Post a Comment