Pear & Ginger Self-Saucing Pudding

IMG_4164This photo is the absolute worst. I know. But it got scoffed before I could do any better. Anyway, to the dessert.

It’s autumn ie pudding and crumble weather, obviously. Anytime I see cinnamon, I’m on board, but I do have a soft spot for a self-saucing pudding. I know it’s silly, but there’s a little magic in that idea that you can pour hot water over the top of something and yum is the result.

The ginger hit in this one is pretty gentle, there’s none of the heat. If you want more heat, please feel free to up the ante and add more ginger. If I wasn’t serving it to my spice-hating toddler (I mean, who doesn’t like hot spice? Ugh!), I’d be looking for a much bigger ginger hit. Whichever way you swing, this is exactly what you want to eat on a cool Sunday night after a busy weekend.

Pssst, the sauce is a little jammy. Yaaaaaam!

If you’re wondering to yourself, what’s that odd coloured ice-cream, well, I’m ashamed to say it’s the Woolies brand “rainbow ice-cream” aka caramel. I’d hoped for a rainbow paddle-pop kinda flavour, you know, the BEST PADDLEPOP EVER, but it didn’t live up to the dream. It was just a bit bland. Devastated.

Ingredients

  • 800g tin of pears, completelydrained or fresh pears, peeled, cored and each cut into 8 wedges (could also use apples)
  • 50g caster sugar
  • 1 tsp cinnamon
  • 150g butter, plus extra for greasing
  • 190g self-raising flour
  • 165g brown sugar
  • 125g milk, or buttermilk (buttermilk will give a slightly fluffier result with a slight tang)
  • 45g crystallised ginger
  • 1 egg
  • 115g golden syrup
  • 1tbsp cornflour
  • 375g boiling water
  • To serve:  ice-cream and ground cinnamon/cinnamon sugar

Method

  1. In the mixing bowl, place cornflour and 100g brown sugar and combine 10 secs/speed 4  then set aside
  2. Chop ginger finely 30secs/speed 6 then set aside
  3. Melt 150g butter 3 mins/80deg /speed 2
  4. Leaving 50g of the butter in the mixing bowl, set aside 100g
  5. Add the fruit, caster sugar, 1 tsp cinnamon to the butter and :
    1. If using fresh fruit, cook 10 mins /90deg / speed 2.
    2. If using tinned, then 2 mins/90deg /speed 1.  This will chop them up a little which is perfectly fine.
  6. Set aside to cool.
  7. Preheat oven to 180°c, or 170°c fan forced
  8. Grease a 1.5l ovenproof dish with butter then spoon in the fruit mixture.
  9. To the mixing bowl add flour, 55g brown sugar, milk, egg, ginger, 2 tbsp golden syrup and the remaining butter and stir 10 secs/speed 3
  10. Spoon the batter over fruit mixture, spreading to cover.
  11. Sprinkle the reserved cornflour/sugar mixture over the batter.
  12. In a jug add 375ml boiling water and the remaining 50g golden syrup.
  13. Using the back of a large serving spoon as a buffer, gently pour the syrup mixture over the batter
  14. Bake 40-45 minutes until golden and a skewer inserted comes out clean. Check it around the half hour mark in case the dish needs to be spun around. Damn oven hot spots.
  15. Dust with cinnamon, or cinnamon sugar and serve with ice cream.
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