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Gingerbread Pear Puddings with Caramel Sauce


With Delaney Mes

Gingerbread Pear Puddings with Caramel Sauce

Time: 45 mins
Makes: 12
Cost per pudding: $1

Ingredients
For the Puddings
150g butter
200g molasses
100g golden syrup
125g muscovado or soft brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
250ml milk
2 eggs, lightly beaten
1 tsp baking soda
1 cup flour
2 fresh pears (taylor's gold or buerre bosc are good)
Extra butter for greasing

For the Sauce
60g butter
1/2 cup soft brown sugar
1/2 cup cream
1 tsp good quality vanilla extract

Method
For the Puddings
Preheat oven to 170 degree and grease a 12-tin muffin tray.
In a saucepan over medium heat, melt together butter, sugar, molasses, syrup, ginger and cinnamon. Set aside.
In a bowl, beat eggs lightly and add milk and baking soda.
Add butter mixture and mix well.
Add flour and whisk to combine.
Pour into a large jug.
Cut pear into segments (approximately eight per pear) and place one segment in the bottom of each muffin tin.
Fill each tin with mixture to approximately 3/4 full. Bake for approximately 35 minutes until set.
Leave to cool in the pan for five minutes before carefully turning puddings onto a plate.
You will need to run a knife around the edge of each one before flipping them.
Serve with lightly whipped cream and caramel sauce.

For the Sauce
In a saucepan over medium heat, melt butter.
Add sugar and cream and whisk well.
Gently increase heat and cook at a gentle boil for about 5 minutes, whisking occasionally.
Remove from heat, add vanilla and whisk well.

(Broadcast: 25 June 2012)


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