Annabel’s Pear and Ginger Pudding

Name: Annabel’s Pear and Ginger Pudding
Cuisine: Scottish
Ingredients: 85 g treacle; 145 ml milk; 1 egg, lightly beaten; 115 g dark brown sugar; a few drops of vanilla extract; 170 g soft brown sugar; 290 ml double cream; 115 g soft brown sugar; 115 g butter; 410 g tin of pears in fruit juice; 410 g tin of pears in fruit juice; ½ tsp bicarbonate of soda; 100 g plain flour; 1 tsp ground ginger; 2 tsp cinnamon; a pinch of nutmeg; a pinch of ground cloves

Preparation info

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is my youngest daughter’s signature pudding, and it’s a family favourite. A light and moist treacle sponge topped with sticky pears and served with toffee sauce on the side – the perfect preamble to a Sunday afternoon snooze.

Ingredients

115 g butter
115 g soft brown sugar
410 g

United Kingdom
Dessert
Scotland
Vegetarian

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
In a small pan, melt 50g butter with the soft brown sugar and a splash of water over a gentle heat. Stir until the sugar has dissolved, then pour it into the ovenproof dish. Tilt the dish from side to sid