STICKY GINGER PEAR PUDDING
A great last-minute alternative to a traditional Christmas pudding - plus it reheats in only five minutes
Provided by Jane Hornby
Time 1h50m
Number Of Ingredients 15
Steps:
- Put the syrup, sugar and milk into a saucepan, then bring to a simmer to dissolve. Leave to cool almost completely while you get on with everything else. Heat oven to 180C/fan 160C/gas 4.
- Put the butter, flour, bicarb, ground ginger and cinnamon into a food processor, then pulse until it forms fine crumbs. Generously butter a 1.4-litre pudding basin and sprinkle 1 tsp sugar into the bottom. Cut 3 of the ginger balls in half and put 5 halves, rounded-side down, into the bottom, like the points of a star. Cut one cheek from a pear, then slice through about 10 times, without cutting through the stalk end. Put this into the bottom of the bowl amongst the ginger, then press gently so that the pear fans out. Core, then thinly slice the remaining pear. Finely chop the rest of the ginger.
- Tip the cooled syrup mix and egg into a food processor, then quickly whizz with the dry ingredients to a batter. Take out the blade, then stir in the chopped ginger and sliced pear. Scrape the mix into the basin, then bake for 1 hr 20 mins until risen and dark golden, and a skewer comes out clean. Whatever you do, don't open the oven before 45 mins is up.
- To finish, gently melt the syrup ingredients in a pan together until the sugar dissolves, then boil briefly. Turn the pudding out of its basin just before serving, spoon over the syrup and serve with custard.
Nutrition Facts : Calories 457 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 62 grams sugar, Protein 4 grams protein, Sodium 0.99 milligram of sodium
STICKY TOFFEE PEAR PUDDING
A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd
Provided by Cassie Best
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Peel the pears and cut the bottom off each to give a flat base - cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
- Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
- Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
- Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.
Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
STICKY PEAR PUDDING
A warming dessert, just right for a cold winter's night. Now this is comfort food, a combination of Sticky Date and Golden Syprup pudding with a layer of cooked pears. Served with whipped cream this is just divine! The hardest part is finding just the right pan to cook it in!
Provided by Tisme
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 180°C.
- With butter grease a 1.25-1.5 litre ovenproof dish, and arrange the pear halves, cut side up, in the dish.
- Sift the flour and baking powder into a bowl, stir in the sugar.
- Beat the egg into the milk, then beat egg mixture into the butter.
- Pour batter into the dry ingredients and whisk well with beater until smooth then pour batter over the pears and set aside.
- To make the sticky topping: Put the brown sugar and syrup into a small saucepan with 175ml cold water.
- Warm through over a medium heat, stirring until the sugar dissolves then
- increase the heat and bring to the boil without stirring. Take off the heat and immediately pour the sauce over the unbaked pudding.
- Sit buttered ovenproof dish in a baking tray half filled with water and bake for 45 minutes until the sponge is golden and sticky on top.
- Leave for 5 minutes before serving with cream.
TOFFEE-PEAR STICKY PUDDING
Make and share this Toffee-Pear Sticky Pudding recipe from Food.com.
Provided by ddav0962
Categories Dessert
Time 1h10m
Yield 12 , 9-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
- Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
- Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Nutrition Facts : Calories 520.7, Fat 27, SaturatedFat 16.6, Cholesterol 117.1, Sodium 436.5, Carbohydrate 69.3, Fiber 3.3, Sugar 52.8, Protein 4.1
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