Sticky Pear Pudding Recipes

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STICKY GINGER PEAR PUDDING



Sticky ginger pear pudding image

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

85g golden syrup
175g dark muscovado sugar , plus 1 tsp extra
150ml milk
100g butter , plus lots extra for greasing
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
6 balls stem ginger from a jar
2 ripe pears , peeled
1 egg
custard , to serve
50ml syrup from the ginger jar
100ml brandy
85g dark muscovado sugar

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



Sticky toffee pear pudding image

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

8 small firm pears (we used Conference)
200g golden caster sugar
2 cinnamon sticks
1 star anise
6 cloves
1 lemon, zest pared
1 orange, zest pared
vegan ice cream, to serve (optional)
250g pitted dates
2 tbsp linseeds
300ml unsweetened almond milk
200ml vegetable oil, plus extra for greasing
175g dark muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice

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

MARY BERRY'S TOFFEE PEAR PUDDING



Mary Berry's Toffee Pear Pudding image

This indulgent dessert recipe, as seen in Mary Berry's BBC2 series Simple Comforts, has all the gooey sweetness of a sticky toffee pudding but with an added hint of freshness from the pears.

Provided by Mary Berry

Categories     Dessert

Number Of Ingredients 1

Steps:

  • 1. You will need a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter. 2. Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½ in) pieces. 3. To make the pudding, measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk again to make a smooth, thick batter. Stir in the chopped pears. 4. Pour into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well risen, coming away from the sides of the dish and springy to the touch. 5. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a couple of minutes, stirring all the time until the sauce has thickened slightly. 6. Arrange the reserved pear slices along the centre of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm with the sauce and some ice cream, custard or cream. Prepare ahead: Can be made and cooked, without the sauce, up to 6 hours ahead. Sauce can be made up to 2 days ahead. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

STICKY PEAR PUDDING



Sticky Pear Pudding image

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

4 large ripe pears, peeled, halved and cored
125 g plain flour
2 teaspoons baking powder
125 g caster sugar
1 medium egg
200 ml milk
75 g butter, melted
100 g light brown sugar
3 tablespoons golden syrup
175 ml cold water

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.

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