ScarlettPear and Ginger Upside-down Pudding
April 29th 2008 13:19
Pear and Ginger Upside-down Pudding
About Pear and Ginger Upside-down Pudding
This dessert has all the rich stickiness of a traditional gingerbread pudding.
About Black treacle
This dark viscous syrup has a distinctive and very traditional molasses flavour. It is particularly suited to use in bakery products such as rich fruitcakes, treacle scones and parkin as well as toffee, liquorice and humbugs. It may also have a use in healthcare products such as elixirs and cough linctuses.
INGREDIENTS
Serves 6
sunflower oil for greasing
1 tablespoon dark, muscovado sugar
450 gm / 1 lb firm pears, such as Conference, peeled, cored and sliced
For the batter
125 gm / 4½ oz plain white flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
100 ml / 3½ fl oz skimmed milk
125 gm / 4½ oz dark, muscovado sugar
3 tablespoons black treacle
1 egg
2 teaspoons sunflower oil
To serve
low-fat custard or natural yoghurt
1. Heat the oven to 180ºC / 350ºF. Brush a 22-cm / 8½-inch round cake tin with oil. Line the base with baking paper and sprinkle it with sugar.
2. Arrange the pears in the base in a wagon wheel pattern.
3. To make the batter, sift together the flour, bicarbonate of soda, cinnamon and ginger.
4. Heat the milk, sugar and treacle together, stirring until the sugar has dissolved.
5. Beat together the egg and oil, then stir them and the milk mixture into the flour, beating well to give a smooth texture.
6. Tip the mixture over the pears and bake fro 35-40 minutes until risen and firm to the touch.
7. Run a knife around the edge of the pudding and turn it out onto a plate.
8. Serve hot, with custard or yoghurt.
**From "Low Fat No Fat Cookbook”, “Britishsugar.co.uk” and “Wikipedia, the free encyclopedia"**
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