Gingerbread Puddings with Butterscotch Pears

10 minute prep.

1 hour cooking

Serves 6

Ingredients

  • 220 gm softened butter
  • 200 gm brown sugar
  • 100 gm golden syrup
  • 2 eggs
  • 225 gm plain flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon, plus extra to serve
  • Pinch of ground cloves
  • 1 tsp baking powder
  • 80 ml buttermilk, mixed with 80ml hot water
  • 40 gm crystallised ginger, diced (optional)
  • Thickened cream or vanilla ice-cream, to serve
Butterscotch pears
  • 300 ml thickened cream
  • 110 gm brown sugar
  • 1 tbsp golden syrup
  • 20 gm butter, diced
  • ½ tsp vanilla bean paste or ½ vanilla bean, split and seeds scraped
  • 6 small beurre bosc pears, peeled and halved, cores scooped out with a melon-baller
  • Juice of ½ lemon
 

Method

  1. Preheat the oven to 180˚C and lightly butter six 300ml-capacity ovenproof bowls. To make the butterscotch pears bring the cream, sugar, golden syrup, butter, vanilla and a pinch of salt to the boil in a saucepan over a medium-high heat, stirring to dissolve sugar.
  2. Toss the pears in the lemon juice and spread in a single layer in a roasting pan, pour over the butterscotch sauce and begin to roast, basting and turning pears occasionally for 30-35 minutes, until the pears are tender and the butterscotch sauce thickens and caramelizes slightly. Set aside to cool slightly.
  3. While the pears cook, make the butterscotch puddings. Beat butter and sugar in an electric mixer for 3-4 minutes until light and fluffy, beat in the golden syrup to combine.
  4. Scrape down the sides of bowl and then beat in the eggs, one at a time, until incorporated. Sieve in flour, spices and baking powder, add a pinch of salt and beat to just combine, gradually adding the buttermilk mixture.
  5. Beat until smooth and combined, stir through diced ginger, then spoon into prepared bowls, smooth top and place on a baking tray. Bake for 25-30 minutes until risen and centres spring back when touched with your fingertip.
  6. Serve hot with butterscotch pears and a drizzle of cream or a scoop of ice-cream, dusted with a little cinnamon.
 
RECIPES

Gingerbread Puddings with Butterscotch Pears

10 minute prep.

1 hour cooking

Serves 6

Ingredients
Method

Ingredients

  • 220 gm softened butter
  • 200 gm brown sugar
  • 100 gm golden syrup
  • 2 eggs
  • 225 gm plain flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon, plus extra to serve
  • Pinch of ground cloves
  • 1 tsp baking powder
  • 80 ml buttermilk, mixed with 80ml hot water
  • 40 gm crystallised ginger, diced (optional)
  • Thickened cream or vanilla ice-cream, to serve
Butterscotch pears
  • 300 ml thickened cream
  • 110 gm brown sugar
  • 1 tbsp golden syrup
  • 20 gm butter, diced
  • ½ tsp vanilla bean paste or ½ vanilla bean, split and seeds scraped
  • 6 small beurre bosc pears, peeled and halved, cores scooped out with a melon-baller
  • Juice of ½ lemon
 

Method

  1. Preheat the oven to 180˚C and lightly butter six 300ml-capacity ovenproof bowls. To make the butterscotch pears bring the cream, sugar, golden syrup, butter, vanilla and a pinch of salt to the boil in a saucepan over a medium-high heat, stirring to dissolve sugar.
  2. Toss the pears in the lemon juice and spread in a single layer in a roasting pan, pour over the butterscotch sauce and begin to roast, basting and turning pears occasionally for 30-35 minutes, until the pears are tender and the butterscotch sauce thickens and caramelizes slightly. Set aside to cool slightly.
  3. While the pears cook, make the butterscotch puddings. Beat butter and sugar in an electric mixer for 3-4 minutes until light and fluffy, beat in the golden syrup to combine.
  4. Scrape down the sides of bowl and then beat in the eggs, one at a time, until incorporated. Sieve in flour, spices and baking powder, add a pinch of salt and beat to just combine, gradually adding the buttermilk mixture.
  5. Beat until smooth and combined, stir through diced ginger, then spoon into prepared bowls, smooth top and place on a baking tray. Bake for 25-30 minutes until risen and centres spring back when touched with your fingertip.
  6. Serve hot with butterscotch pears and a drizzle of cream or a scoop of ice-cream, dusted with a little cinnamon.
 
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