Pear and Ginger Pudding with Custard

A hug in a bowl, this is the pear-fect pudding for a post-dinner treat.

Serves 5

INGREDIENTS

3 small pears, peeled and grated 60g butter 100g soft dark brown sugar 2 eggs 100ml milk 100g wholemeal flour 100g white flour 1 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon

Custard

2 tbsp custard powder 1 tbsp soft dark brown sugar 300ml milk

METHOD

Preheat oven to 180°C.

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.

Custard

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.