{"id":6511,"date":"2019-08-28T18:51:33","date_gmt":"2019-08-28T17:51:33","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=6511"},"modified":"2019-08-28T18:51:33","modified_gmt":"2019-08-28T17:51:33","slug":"sticky-toffee-pear-and-ginger-pud","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=6511","title":{"rendered":"Sticky Toffee Pear and Ginger Pud"},"content":{"rendered":"

Sticky Toffee Pear and Ginger Pud <\/strong><\/span><\/em><\/p>\n

150g dates, chopped small<\/p>\n

125g butter, softened<\/p>\n

125g caster sugar<\/p>\n

2 large eggs, lightly beaten<\/p>\n

175g SR flour<\/p>\n

1 tsp baking powder<\/p>\n

2 tsp ground ginger<\/p>\n

for the sauce <\/strong><\/p>\n

50g butter<\/p>\n

75g soft brown sugar<\/p>\n

5 tbsp. double cream<\/p>\n

4 pears, peeled and chopped<\/p>\n

3 balls of stem ginger in syrup, chopped<\/p>\n

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\u2019t let it burn<\/strong>] 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.<\/p>\n

Apology <\/strong>for my mistake on last month\u2019s recipe – it should have been entitled Pasta Shells with Tuna and Peas not Pears <\/em><\/p>\n

 <\/p>\n

Mr Greedy<\/em><\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1H1","jetpack-related-posts":[{"id":6712,"url":"http:\/\/wenvoe.org.uk\/?p=6712","url_meta":{"origin":6511,"position":0},"title":"Bonfire Night Treats","author":"Alan Williams","date":"29th October 2019","format":false,"excerpt":"Bonfire Night Treats Chocolate Toffee Popcorn 200g milk chocolate 200g white chocolate 2 x 30g bags toffee popcorn Line a 20 x 30cm baking tray with parchment. 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