Pear and ginger pudding
108
1 Portion
| 1 | Caster sugar | 300 g |
| 2 | Dessert wine | 125 ml |
| 3 | Ginger, fresh, finely grated | 1 tsp |
| 4 | Limes, juiced and zest | 2 |
| 5 | Pears, peeled, diced 5mm | 2 |
| 6 | Butter, soft | 150 g |
| 7 | Eggs | 2 |
| 8 | Ground ginger | 2 tsp |
| 9 | Crystallised ginger, finely chopped | 2 Tbsp |
| 10 | Golden syrup | 2 Tbsp |
| 11 | Self Raising Flour | 300 g |
| 12 | Milk | 250 ml |
1. Combine 150g sugar, dessert wine, fresh ginger and lime juice in a pan, stir over medium heat until sugar dissolves.
2. Add pears, simmer until pears are just tender. Remove pears, set aside. Place 1 tsp of syrup in each of 6 dariole moulds.
3. Arrange pears on top of the syrup.
4. Cream butter and remaining sugar, add eggs, lime rind, ground and crystallised ginger and golden syrup. Beat until incorporated.
5. Add flour and milk alternately, beat until smooth. Spoon over pears.
6. Place dariole moulds in a gastronome dish, cover with baking paper and glad wrap.
7. Cover with buttered baking paper and foil, secure well.
8. Steam in the combi oven for 25 – 30 minutes.