Upside-Down Pear and Gingerbread Pudding
"A decandent dessert option that I found online. The combination of pears and cinnamon is great."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
Topping
- 50 g butter
- 90 g soft brown sugar
- 1 (15 ounce) can pear halves, drained
- 8 pecan halves
-
Pudding
- 60 g shortening
- 120 g flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1 egg
- 90 g golden syrup
- 120 g soft brown sugar
- 115 ml milk, soured with
- 1 teaspoon lemon juice
- whipped cream, for serving
directions
- Preheat oven to 350°F.
- Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth.
- Pour into the base of a 8x8 in square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.
- Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl.
- Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening.
- Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth.
- Pour on top of the pears.
- Bake the gingerbread for 40-45 minutes.
- Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate.
- Serve warm or at room temperature with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.
