Pear, ginger and walnut upside-down pudding

    1 hour

    This pear and ginger upside-down pudding is sure to please at your next dinner party. This pudding is a little denser than a cake and packs flavour into each bite. Serve warm or cold with some ice cream or orange zest infused crème fraîche.

    4 people made this

    Serves: 8 

    • For the topping
    • 55g (2 oz) butter
    • 110g (4 oz) soft brown sugar
    • 5 ripe pears, thickly sliced
    • 55g (2 oz) walnuts
    • For the ginger pudding
    • 110g (4 oz) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 pinch ground nutmeg
    • 55g (2 oz) Cookeen® vegetable fat
    • 85g (3 oz) golden syrup
    • 110g (4 oz) soft brown sugar
    • 85ml (3 fl oz) milk
    • 1 egg, beaten

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm (8 in) round cake tin.
    2. For the topping:

    3. Melt the butter in a saucepan and add the sugar. Stir until golden brown then pour into the prepared cake tin. Arrange the pears and walnuts in the base of the tin.
    4. For the ginger pudding:

    5. Sift the flour into a large bowl and add the bicarbonate of soda, salt and spices. In a saucepan over a medium heat, combine the vegetable fat, golden syrup, sugar and milk. Remove from the heat. Add the beaten egg to the flour mixture, followed by the golden syrup and milk mixture. Mix well until smooth. Pour the mixture over the pears making sure they are all covered.
    6. Bake in the preheated oven for 40 to 45 minutes until firm and a skewer inserted into the centre comes out clean. Remove from oven and allow to cool just a little. Invert onto a serving plate.

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