Sticky Toffee Pear and Ginger Pud

Sticky Toffee Pear and Ginger Pud

150g dates, chopped small

125g butter, softened

125g caster sugar

2 large eggs, lightly beaten

175g SR flour

1 tsp baking powder

2 tsp ground ginger

for the sauce

50g butter

75g soft brown sugar

5 tbsp. double cream

4 pears, peeled and chopped

3 balls of stem ginger in syrup, chopped

Butter a 20.5 cm [ 8inch] non stick baking tin. Pre-heat oven fan 160C. In a bowl add dates and cover with 75ml boiling water and leave to soak for about 10 mins, then drain and set aside. In a large bowl, mix butter and sugar with a whisk until creamy. Gradually mix in the eggs, then the flour, baking powder and ground ginger with a whisk until creamy, set aside. Make the sauce. In a sauce pan melt the butter [don’t let it burn] and sugar till sug-ar dissolves. Remove from heat and stir in the cream. Add pears and stem ginger, stir to coat and tip into the prepared tin. Spoon pudding mixture over pears and bake for about 1 hr, covering with foil half way through. Check with a skewer to check it’s cooked. When cooled turn out onto a serving plate, let the sauce filter through the pudding. Serve with either extra double cream or vanilla ice cream. ENJOY.

Apology for my mistake on last month’s recipe – it should have been entitled Pasta Shells with Tuna and Peas not Pears

 

Mr Greedy

 

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