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Ginger Pear and Butterscotch Pudding Recipe
How to make a Ginger Pear and Butterscotch Pudding
Method
Preheat the oven to 180°C (160°C fan-forced). Butter a 1.5 litre baking dish. Peel and core the pears, then cut into large wedges, or halve them if small. Place into a bowl of water with the lemon juice and set aside. For the batter, cream the butter and sugar together until light and fluffy. Sift the flour, ginger and baking powder together in one bowl. Whisk the milk and egg together in a small jug. Alternate whisking in the sifted flour and milk mix to the creamed butter until the batter is smooth. Pour the batter into the prepared buttered dish. Drain the pears and dry on a tea towel. Arrange the pears on top of the batter, pressing them in. For the sauce, place the golden syrup, brown sugar and vanilla into a small pan with ¾ cup of water and simmer for 3 minutes or until the sugar melts and the mixture starts to bubble. Gently pour the hot liquid all over the pears and batter. Bake for 35-40 minutes or until the batter is puffy and golden. Serve hot or warm with vanilla ice cream.
