5 or 6 Conference pears - peeled, cored and sliced
1 teaspoon ground ginger
1 tablespoon plain flour
For the topping
150g plain flour
2 teaspoons baking powder
50g butter, cubed and chilled
50g caster sugar
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
For the filling:
Pour elderflower cordial and sugar into a large saucepan and heat gently till sugar is dissolved, add pears and mix with liquid to coat. Cover and cook 15 minutes or so till pears just start to soften. Place in an ovenproof dish, mix together ginger and 1 tablespoon flour and scatter over pears in dish, stir in gently.
For the topping:
Sift 150g of flour and baking powder into mixing bowl. Add butter and rub together until a breadcrumb-like mix is made. Rub in 50g of sugar, then stir in buttermilk to form a thick batter.
Using a spoon, drop dollops of batter over pear mixture and spread roughly (it's not important to cover all of the pears).
Place dish in the middle of the oven and bake till topping is a golden brown, about 25 to 30 minutes. Remove from the oven and serve. Really good with ice cream!
Use white granulated or caster sugar, as dark sugar will disguise the delicate flavour of the elderflower. Use a large saucepan to cook pears as this will allow them to be covered with the elderflower and sugar more easily.