Pear & ginger pudding

Name: Pear & ginger pudding
Total time: 15 min
Yield: 2
Ingredients: 55 g unsalted butter softened, plus extra for greasing; 55 g self-raising flour; 55 g 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

Vegetarianv

“This makes two desserts, one for now and one to reheat tomorrow! ”

Makes 2

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine Fruit Afternoon tea Desserts Puddings & desserts Quick fixes

Nutrition per serving

Calories 530 27%
Fat 28.2g 40%
Saturates 16.5g 83%
Sugars 41.4g 46%
Protein 6.7g 13%
Carbs 60.9g 23%

Of an adult's reference intake

Jamie Magazine

By Phillippa Spence

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Ingredients

55 g unsalted butter , softened, plus extra for greasing
55 g self-raising flour
55 g 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

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Jamie Magazine

By Phillippa Spence

Tap For Ingredients

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.