Caramelised Ginger Creams with Gingerbread and Glazed Pear

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This dessert is a celebration of the versatility and flavour of ginger, the spicy and pungent taste intensifying with each layer.



  • 175 g self-raising flour
  • ½ teaspoon baking powder
  • 2


  1. To make the gingerbread, preheat the oven to 160°C and grease and line a 15 cm square cake tin. Sift the flour; baking powder; ground ginger and cinnamon into a bowl.
  2. Melt the butter with the golden syrup and dark-brown sugar in a saucepan over a moder