Individual Pear & Ginger Sponge Puddings

I've always been a fan of a proper pudding, it's a real treat. These old fashioned pear and ginger sponge puddings are one of my favourites. They are easy to bake, and once you've mastered the recipe you can swap in other fruits and spices.

I use small individual pudding basins to bake these easy pear and ginger puddings. However, if you don't have any at home don't worry, a large ramekin will work just fine.

Recipe ingredients

• Butter - I use unsalted butter when poaching the pears, and also in the sponge batter. If using salted butter omit the sea salt from both.
• Sugar - I use caster sugar to poach the pears, but soft brown sugar in the sponge cake as it has greater depth of flavour.
• Pears - you can use any variety of pear, but opt for firm pears. If the pears are too ripe they break down too much when cooked.
• Stem ginger - I use grated stem ginger and some of the ginger syrup from the jar to poach the pears.
• Eggs - 3 large free range eggs are used in the cake batter.
• Almonds - I like to add ground almond to the cake which adds both flavour and texture. 
• Flour - I add plain flour (all purpose) to the batter.
• Raising agent - I use a little baking powder to help give the sponge an extra lift.
• Ground spices - I use both ground ginger and cinnamon to flavour the sponge batter.

How to make pear and ginger sponge puddings

• Preheat the oven to 180C/160CFan/350F. Grease individual pudding basins/large ramekins and line the base with some baking parchment.
• To poach the pears, place the butter and sugar into a small saucepan over a medium high heat and stir until the butter melts and the sugar dissolves. Set aside to cool.
• Now add the pears, stem ginger, stem ginger syrup and a pinch of salt, and stir to combine. Cook for 10 minutes until the pears have softened but are keeping their shape.
• In a large mixing bowl beat the butter and brown sugar together with an electric hand mixer for 2 minutes until pale and creamy. Add the eggs, one at a time, beating to combine.

• Place the ground almonds, flour, baking powder, ground spices and salt in a bowl and stir to combine. Fold the dry ingredients into the wet ingredients and keep mixing until well combined.

• Divide the poached pears equally between each of the 6 bowls/ramekins. Add 2 tablespoons of the caramelised syrupy mixture to each bowl then set the syrup aside for later.
• Now divide the sponge batter equally between each of the 6 basins/ramekins and smooth the mixture with a knife.

• Place into the hot oven and bake for 25 minutes, or until lightly golden.
• Run a sharp knife around the edge of the basin/ramekin, place a serving plate on top and gently turn over to release the pudding onto the plate. If necessary remove the circle of baking paper if it has attached to the pears.
• Serve the puddings with a drizzle of the leftover syrup and some double cream (heavy cream) or ice cream.

Recipe variations

• Fruit - this recipe would work with other fruits, you could try apple and cinnamon or plum and ginger.
• Ginger - I've flavoured the pears with stem ginger but you could swap this for a teaspoon of vanilla or almond extract.
• Spices - I've gone with ginger, but you could use anise, cinnamon or a pinch of nutmeg.

Serving suggestions

I like to serve these sponge puddings warm, straight from the oven with a serving of double cream (heavy cream), vanilla ice cream or custard. I also like to warm up the leftover syrup from poaching the pears, and drizzle some of that over the top of the pudding before serving.

Useful hints and tips

1. Don't forget to line the base of the basin with baking paper as this stops the fruit from sticking to the bottom, making it a lot easier to get the pudding out of the basin/ramekin in one piece.
2. For a gluten free pudding swap the plain flour for gluten free plain flour.
3. Containing no dairy this pudding is suitable for dairy free diners.
4. Allergy advice: dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Pin the recipe

Additional recipe suggestions

If you like this recipe then try some of my favourite baked puddings:

• Eve's Pudding (Apple Sponge Pudding)
• Classic Apple & Blackberry Crumble
• Pear & Almond Traybake (Gluten Free)
• Plum & Apple Galette
• Rhubarb Crumble
• Rhubarb & Ginger Clafoutis
• Panettone Bread & Butter Pudding