Pear And Ginger Pudding

Pears and ginger compliment each other superbly. This is a seasonal alternative to the traditional pineapple upside-down pudding!
If you have fresh pears please try this dish. An alternative if fresh pears are not available is to use tinned pears.


For the base of the cake tin

  • 40g Butter
  • 1 tbsp thick Honey
  • 50g moist Brown Sugar
  • 3 Pears

Pudding Mixture

  • 75g Butter
  • 75g Caster Sugar
  • 200g SR Flour
  • 3 Eggs
  • 1 Tsp Ground Ginger
  • 1 tsp Mixed Spice
  • 1 level dssp Golden Syrup


  1. Grease and base line a 20cm sandwich tin or cake tin
  2. Set oven 170C Gas 3/4
  3. To make the topping, melt the butter then add the honey and brown suagr and spread on the base of the lined cake tin
  4. Peel, core and slice the pears and arrange attractively in the cake tin
  5. Cream the butter and sugar until pale and soft
  6. Beat in the eggs a little at a time
  7. Sieve flour and spices then fold into the mixture
  8. Stir in the golden syrup
  9. Carefully spoon the cake mix over the pears and bake in the oven until brown and firm
  10. Stand for 5 mins on a cooling tray then turn out
  11. Serve hot or cold. Wonderful with clotted cream for a special occasion

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