We had a lot of pears all at once in the Meddwl Coed house, so I stewed most of them and stashed them in the freezer. This is a recipe that uses up those stewed pears – all the recipes I found seemed to be quite complicated and involved stem ginger and fresh sliced pears, so I adapted one slightly to make it simpler. It makes a nice cakey squidgy pud!
You will need :
Oven-proof dish or pudding bowl
85gm Golden syrup
175gm light brown sugar
150 ml milk
175gm self-raising flour
1tsp bicarbonate of soda
2tsp ground ginger
4 large tbsp stewed pears
Put the sugar, golden syrup and milk in a saucepan and heat until it simmers, stirring frequently until all the sugar has dissolved. Put aside to cool.
Pre-heat oven to 180c / gas mark 4
Cut the butter into large chunks and put them in a bowl. Add the flour, bicarb, cinnamon and ginger and blend by hand (as if you were making a crumble mix) until the mixture assumes a fine crumbly texture. Butter the inside of your pudding basin and sprinkle 1tsp of sugar in the bottom.
By this time your syrup mix should have cooled down. Pour it into your dry mix and add the egg. Whisk vigorously until you have a smooth batter. Then add your stewed pears and stir them in.
You should have batter with lumpy pears in it by this point. Pour this mix into your greased pudding bowl. Bake in the oven for approximately 1 hour – adjust cooking times according to the eccentricities of your own oven (make sure you don’t open the oven for at least 50 minutes or your pudding will sag and collapse!) If you can skewer it and the skewer comes out clean then it’s ready.
Eat hot or cold, serve with custard or ice cream.