Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 6)

  2. 1L (4 cups) water

  3. 430g (2 cups) caster sugar

  4. 1 strip lemon rind

  5. 6 small pears, peeled

  6. Melted butter, to grease

  7. 125g unsalted butter, at room temperature

  8. 80ml (1/3 cup) golden syrup

  9. 2 tbs caster sugar, extra

  10. 2 eggs

  11. 115g (3/4 cup) plain flour

  12. 40g (1/4 cup) self-raising flour

  13. 1 tbs ground ginger

  14. 1/4 tsp ground cloves

  15. 60ml (1/4 cup) milk

  16. Pure icing sugar, to dust

  17. Golden syrup, extra, to serve

Instructions Jump to Ingredients ↑

  1. Place the water, sugar and lemon rind in a large saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Add the pears. Cover and reduce heat to low. Cook for 10-15 minutes or until the pears are just tender. Set aside to cool. Use a slotted spoon to remove the pears from the pan. Pat dry with paper towel.

  2. Preheat oven to 170°C. Brush six 300ml-capacity oven-proof dishes with melted butter to grease. Use an electric beater to beat the butter, golden syrup and extra sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

  3. Sift the combined flour, ginger and cloves into a bowl. Alternately add the flour mixture and the milk to the egg mixture, in batches, and stir until combined. Divide among the prepared dishes. Smooth the surfaces. Press a pear into the centre of each dish.

  4. Place the dishes on a large baking tray. Bake for 30-35 minutes or until a skewer inserted into puddings comes out clean. Set aside for 5 minutes to cool slightly.

  5. Dust with icing sugar and drizzle over extra golden syrup to serve.


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