Ingredients Jump to Instructions ↓

  1. 425g can pear halves

  2. 185g chopped unsalted butter

  3. 3/4 cup caster sugar

  4. 2tbs golden syrup

  5. 3 eggs

  6. 2 cups sifted self-raising flour

  7. 1tbs finely chopped ginger in syrup

  8. 1/3 cup milk

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 200°C. Lightly grease 8 x 3/4 cup ovenproof ramekins. Drain a 425g can pear halves and slice. Arrange over the base of each ramekin. Beat 185g chopped unsalted butter and 3/4 cup caster sugar and 2 tbs golden syrup until light and fluffy. Add 3 eggs, one at a time, beating well after each. Fold in 2 cups sifted self-raising flour, 1 tbs finely chopped ginger in syrup and 1/3 cup milk. Spoon into ramekins, place on an oven tray and bake for 20 mins until golden. Turn out onto plates and serve with cream. To freeze, cool cooked puddings, wrap in plastic and foil. Defrost and warm in the microwave.


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