BAKED GINGER AND PEAR PUDDING

INGREDIENTS:
120 g butter
50 g brown sugar
60 g castor sugar
2 eggs
15 ml grated ginger
120 g self-raising flour
2 pears, peeled and diced

 

SAUCE:
50 g brown sugar
180 ml cream

 

METHOD:

Preheat oven to 170 degrees C. Line six 150 ml moulds.
Cream butter and sugar till light and fluffy. Add eggs one at a time, then add ginger.
Fold through flour and pears.
Spoon mixture into moulds. Fill them ¾ to the top.
Bake for 20 mins. Cool slightly before removing from moulds.

SAUCE:
Combine sugar and cream. Slowly bring to the boil and cook for 2 minutes.
Spoon over upturned cakes. 

 

Happy Baking 👩🏽‍🍳👩🏽‍🍳
Move Magazine 

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