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Sunday, 4 December 2016

Pear And Ginger Upside Down Pudding...

Pear And Ginger Upside Down Pudding.

Recipe by Fiona Hunter

Serves 8


For the topping:

  • 400g Nature’s Finest Pears in juice, drained and juice reserved
  •  50g baking margarine or butter
  • 50g light brown sugar

For the cake:
  • 100g self raising flour
  • 1 level tsp baking powder
  • 1 heaped tsp ground ginger
  • 100g baking margarine or butter, softened and cut into cubes
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 50g crystallised ginger, finely chopped (optional)
 Custard to serve


1. Heat oven to 180C/160C fan/gas 4. To make the topping beat the sugar and butter together until creamy. Spread the mixture over the base of a 20cm round cake tin. Arrange the pears over the mixture

2. To make the sponge, sieve the flour, baking powder and ground ginger into a large bowl. Add the butter, sugar, eggs and crystallised ginger if using plus 2 tbsp of reserved juice and beat with an electric hand whisk until everything is combined and the mixture has a smooth soft consistency.

3. Spoon the mixture into the tin and bake for 35 mins.

4. Leave to stand for 5 mins then carefully turn out onto a plate serve with custard.

Recipe c/o Nature’s Finest, the UK’s no.1 potted fruit brand.


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