Pear & Ginger Sponge Pudding Recipe

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 basins/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 bowls/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.

Pear & Ginger Sponge Pudding Recipe

Equipment

Ingredients

Poached pears

Sponge batter

Instructions

Notes