Pear, Treacle and Ginger Sponge Pudding
This dessert takes the sticky, decadent elements of a classic treacle tart and turns them into a warm, lightly spiced sponge pudding ideally served with vanilla custard. The sticky pudding releases effortlessly from the roaster thanks to the efficient non-stick coating allowing you to serve directly at the table.
For the Treacle
- 100g unsalted butter
- 500g maple syrup
- 150ml stem ginger syrup
- 200g fresh breadcrumbs
For the Sponge
- 500g unsalted butter
- 500g golden caster sugar
- 6 balls of stem ginger, finely grated or chopped
- 500g plain flour
- 1 ½ teaspoons baking power
- 8 eggs
- 3 tablespoons (45ml) milk
- 5 firm pears, peeled, halved and core removed
Preheat the oven to 190⁰C / Fan 170⁰C / Gas Mark 5.
In a pan, over a medium heat, gently melt the butter, syrup and stem ginger syrup. Pour the melted syrup over the breadcrumbs, stir to combine and allow to soak for 5 minutes.
Lightly grease the Toughened Non-Stick Rectangular Roaster with a little butter before spooning in the syrup and breadcrumbs. Set aside whilst you make the sponge.
Cream together the butter, golden caster sugar and grated ginger until light and fluffy. Sieve together the flour and baking powder.
Crack in one egg at a time to the butter mixture along with a tablespoon of flour and mix until well combined. Repeat with all the eggs before carefully folding in the remaining flour and the milk to keep the mixture airy.
Gently spoon the batter over the syrup and breadcrumbs being careful not to disturb the breadcrumb layer too much. Slice the pears thinly, leaving the top stalk intact. Fan out gently and arrange on top of the batter being careful not to submerge them too much. Place in the oven and bake for 1 hour. Cover the top with foil for the last 10 minutes of the baking time. Test for doneness with a skewer before removing from the oven. Bake for a further 5-10 minutes if needed.
Remove from the oven, allow to sit for 5 minutes then sprinkle with a little icing sugar before serving with custard, cream or ice cream.