Pear and Ginger Sponge Puddings

Name: Pear and Ginger Sponge Puddings
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: Small amount Butter for greasing; 2 large / 3 medium Pears, peeled, cored and diced; 15 g Caster sugar or 10g fruit sugar; 1 tsp Ground cinnamon; 1 Star anise; 1 - 2 tsp Preserved ginger syrup (optional); 120 g Unsalted butter, softened; 120 g Caster sugar; 2 Eggs, lightly beaten; 120 g Self-raising flour; 1 - 2 tsp Ground ginger; 1 - 2 tbsp Demerera sugar for the topping

Love Baking Over a year ago 17,638 views

Prep: 25 mins

Cook: 20 mins

Serves: 4

British Dessert 🥜 Nut Free 👨‍👩‍👧‍👦 Family Food

Ingredients

Small amount Butter for greasing
2 large / 3 medium Pears, peeled, cored and diced
15 g Caster sugar or 10g fruit sugar
1 tsp Ground cinnamon
1 Star anise
1 - 2 tsp Preserved ginger syrup (optional)
120 g Unsalted butter, softened
120 g Caster sugar
2 Eggs, lightly beaten
120 g Self-raising flour
1 - 2 tsp Ground ginger
1 - 2 tbsp Demerera sugar for the topping

Accompaniment

Description

A nice alternative to a pie for dessert. The tang of ginger complements the fruit really well. Baked in the oven in just 15 minutes - none of the fuss of a steamed sponge pudding!

Method

1
Preheat the oven to 180C. Grease four ovenproof ramekins or pudding moulds (approx 125 ml) with butter then line the bases with a circle of greaseproof paper / baking parchment and place in the fridge.
Put the pear, 15g sugar, cinnamon and star anise (and the syrup if using) into a small saucepan, with a lid. Put the lid on the pan and cook the pear on a low heat for about 5 - 6 minutes, until soft, sirring a couple of times. It may seem a little dry at first, but the juices will soon come out of the pears.
Remove the star anise. Take the ramekins / moulds out of the fridge and and divide the pear compote between them.
Using an electric mixer, whisk the butter and sugar together until pale and fluffy, then gradually whisk in the beaten eggs, a little at a time.
Sieve in the flour and ground ginger and stir to combine. Spoon the sponge mixture over the pears. Tap the ramekins / moulds against the worktop so that the mixture settles into the dish. Sprinkle the demerara sugar on top.
Put the dishes into the pre-heated oven and bake the puddings for 15 minutes until springy, and a skewer / sharp knife comes out clean when inserted. Remove from the oven and allow to stand for 1 minute before inverting onto a serving plate (you may need to cut around the edge with a knife to ease them out). Remove the disc of paper and serve.
Serve with ginger custard (see my recipes, under 'sauces'), vanilla custard, ice cream, cream or creme fraiche.

Chef's Tips

You can use any kind of pear. I have also made this with apple, rhubarb and gooseberries. Make the compote in the same way, adding a squeeze of orange juice with the rhubarb if you like.

If you prefer a richer compote, cook the fruit in 20g unsalted butter.

If you forget to take the butter out of the fridge before you come to make puddings, cut it up a little and place on a plate. Fill a bowl with boiling water, tip the water out, and place the bowl upside down over the butter. It will be lovely and soft within 10 minutes (if you don't cut it up, it will take longer).