Pear and Ginger Pudding with Custard
3 small pears, peeled and grated
100g soft dark brown sugar
100g wholemeal flour
100g white flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
2 tbsp custard powder
1 tbsp soft dark brown sugar
Preheat oven to 180C.
Place 40g of butter and 75g of the sugar into a saucepan over a low heat. Melt the butter then add the grated pears, mixing well. Remove from the heat and add the milk and eggs, mixing well.
Place the flours, baking powder, ginger and cinnamon into a mixing bowl. Add the wet ingredients and stir gently until just combined.
Pour the mix into a baking dish. Sprinkle over the remaining 25g of dark brown soft sugar and the 20g of butter, diced. Boil your kettle and pour 125ml hot water over the top of the pudding.
Bake for 20-25 minutes until a skewer inserted comes out clean.
Place the custard powder into a small saucepan and whisk in 1/4 of the milk. Add the sugar and remaining milk then place over a medium heat. Whisk well until thick.
If home baking isn’t your thing, let our expert chefs do it for you! Our pear and ginger pudding is available as both regular and plant-based on our menus.