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Pear and ginger pudding
dessert recipes | serves 2
1. 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.
2. In a food processor, blitz the flour, sugar, butter and egg to make a batter. Add the ginger and orange zest, then pulse once or twice.
3. Pour a little golden or 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.
4. Cook in the microwave on full power for 4 minutes or until it feels springy to the touch. Leave to cool a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.
Per serving 530 cals, 28.2g fat (16.5g saturated), 6.7g protein, 60.9g carbs, 41.4g sugars
Recipe Phillippa Spence
Photo Jonathon Gregson
from Issue 36
ingredients 55g unsalted butter, softened, plus extra for greasing
55g self-raising flour
55g caster sugar
1 piece of stem ginger in syrup, chopped, syrup reserved (optional)
Grated zest of 1 orange
Glug of golden syrup or ginger syrup
1 ripe pear, peeled, cored and cut into 1cm chunks
Custard, to serve