Jamie Magazine
By Phillippa Spence
Pear & ginger pudding
15 mins
Not Too Tricky
makes 2
About the recipe
This makes two desserts, one for now and one to reheat tomorrow!
Recipe From
Ingredients
55g unsalted butter, softened, plus extra for greasing
55g self-raising flour
55g caster sugar
1 large free-range egg
1 piece of stem ginger in syrup
1 orange
1 ripe pear
golden syrup or reserved ginger syrup
Method
- Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line.
- Lightly grease one side with butter, then grease the inside of the teacups or ramekins.
- In a food processor, blitz the flour, sugar, butter and egg to make a batter.
- Chop and add the ginger, finely grate in the orange zest, then pulse once or twice.
- Peel, core and cut the pear into 1cm chunks.
- Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.
- Divide the batter between the two, then lightly press a circle of paper on top, butter-side down.
- Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.
- Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.
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