Ginger and Pear Pudding Recipe

A warm and sticky upside-down gingerbread sponge topped with caramelised pears

Ginger and Pear Pudding
Serves 6
A warm and sticky upside-down gingerbread sponge, topped with caramelised pears.
Total Time
1 hr 10 min
Total Time
1 hr 10 min
  1. 450g firm pears, peeled, cored and sliced
  2. 1 tbsp dark muscavado sugar
  3. Sunflower oil, as required
  4. 125g plain white flour
  5. 125g dark muscavado sugar
  6. 1 egg
  7. 10 ml skimmed milk
  8. 30ml sunflower oil
  9. 4.5g baking powder
  10. 2.5g ground ginger
  11. 2.5g ground cinnamon
  12. 75ml black treacle
To serve
  1. Custard or cream
  1. Warm up your oven to 180 degrees C and grease an 8 ½’’ wide round cake pan with few drops of oil. Spread a piece of baking paper within the greased pan and dust with muscavado sugar. Lay out the pear slices in a concentric pattern and set aside. For the mixture, stir in the ground spices and baking powder into the flour and sift the mixture into a large bowl.
  2. Pour the milk into a medium saucepan along with the treacle and stir in the sugar. Heat the mixture, while stirring now and then, until the sugar dissolves completely.
  3. Meanwhile, whisk the egg along with a dash of oil until they form a pale-yellow mixture. Turn off the heat and drizzle the egg mixture into the hot milk blend while whisking constantly until smooth. Pour the mixture all over the pears and bake in the hot oven for 35 minutes until it fluffs up and appears springy when touched.
  4. Remove from oven and allow the pudding to cool slightly in the pan. Run a sharp knife along the edges to loosen the pudding and invert it carefully onto a serving platter. Add custard or cream on top and serve.
  1. Level: Easy