Upside-Down Pear and Walnut Gingerbread Pudding

Name: Upside-Down Pear and Walnut Gingerbread Pudding
Yield: Serves 5–6
Ingredients: ½ tsp bicarbonate of soda; 4 oz/112 g self-raising flour; 1 tsp ground ginger; 2 tsp ground cinnamon; A pinch of ground cloves and a grating of nutmeg; A pinch of ground cloves and a grating of nutmeg; 4 oz/112 g soft light or dark brown sugar; 1 large egg; 4 fl oz/112 ml milk; 2 oz/56 g butter, melted; 4 oz/112 g soft light or dark brown sugar; 3 oz/84 g treacle; 1 tin of pears, drained; A few walnuts; 2 oz/56 g butter; 4 oz/112 g soft brown sugar

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This freezes beautifully. It is a most delicious and comforting pud on a cold day.

Ingredients

4 oz/112 g self-raising flour
½ tsp bicarbonate of soda

Dessert
Vegetarian
Winter

Method

Make the topping first. Melt the butter and sugar together and stir for 1–2 minutes over a gentle heat. Pour into an ovenproof dish and arrange the pears and walnuts over it.

Sieve the flour and the dry ingredients into a bowl. Add the egg, sugar, treacle, milk and melted butter and mix well. Spoon the mixture over the pears and walnuts and bake in a mod