Best Sticky Ginger Pear Pudding Recipes

STICKY PEAR & GINGER CAKE

Sticky pear & ginger cake image

This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Provided by Sara Buenfeld

Categories Afternoon tea, Dessert, Treat

Time 2h30m

Number Of Ingredients 14

Ingredients

250g stoned dates , finely chopped
300ml milk
100g butter , plus extra for the tin
140g ginger preserve (you'll find this with the jams)
140g dark muscovado sugar
3 large ripe pears (we used Conference)
175g self-raising flour
50g pecan nuts, reserve 10 and chop the rest
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 eggs , beaten
85g light muscovado sugar
150ml brandy

Steps:

Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

STICKY PEAR PUDDING

Sticky Pear Pudding image

A warming dessert, just right for a cold winter's night. Now this is comfort food, a combination of Sticky Date and Golden Syprup pudding with a layer of cooked pears. Served with whipped cream this is just divine! The hardest part is finding just the right pan to cook it in!

Provided by Tisme

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 large ripe pears, peeled, halved and cored
125 g plain flour
2 teaspoons baking powder
125 g caster sugar
1 medium egg
200 ml milk
75 g butter, melted
100 g light brown sugar
3 tablespoons golden syrup
175 ml cold water

Steps:

Set oven to 180°C.
With butter grease a 1.25-1.5 litre ovenproof dish, and arrange the pear halves, cut side up, in the dish.
Sift the flour and baking powder into a bowl, stir in the sugar.
Beat the egg into the milk, then beat egg mixture into the butter.
Pour batter into the dry ingredients and whisk well with beater until smooth then pour batter over the pears and set aside.
To make the sticky topping: Put the brown sugar and syrup into a small saucepan with 175ml cold water.
Warm through over a medium heat, stirring until the sugar dissolves then
increase the heat and bring to the boil without stirring. Take off the heat and immediately pour the sauce over the unbaked pudding.
Sit buttered ovenproof dish in a baking tray half filled with water and bake for 45 minutes until the sponge is golden and sticky on top.
Leave for 5 minutes before serving with cream.

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