| | Gingerbread puddings with poached pears and golden syrup
Gingerbread puddings with poached pears and golden syrup
Gingerbread puddings with poached pears and golden syrup 4.3-5 9
  • Calories: 2967 kj
  • Fat: 20g
  • Carbohydrates: 103g

How to Make:

  1. Place the water, sugar and lemon rind in a large saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Add the pears. Cover and reduce heat to low. Cook for 10-15 minutes or until the pears are just tender. Set aside to cool. Use a slotted spoon to remove the pears from the pan. Pat dry with paper towel.
  2. Preheat oven to 170°C. Brush six 300ml-capacity oven-proof dishes with melted butter to grease. Use an electric beater to beat the butter, golden syrup and extra sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift the combined flour, ginger and cloves into a bowl. Alternately add the flour mixture and the milk to the egg mixture, in batches, and stir until combined. Divide among the prepared dishes. Smooth the surfaces. Press a pear into the centre of each dish.
  4. Place the dishes on a large baking tray. Bake for 30-35 minutes or until a skewer inserted into puddings comes out clean. Set aside for 5 minutes to cool slightly.
  5. Dust with icing sugar and drizzle over extra golden syrup to serve.
Time for preparing:
55 min.


  • 1L (4 cups) water
  • 430g (2 cups) caster sugar
  • 1 strip lemon rind
  • 6 small pears, peeled
  • Melted butter, to grease
  • 125g unsalted butter, at room temperature
  • 80ml (1/3 cup) golden syrup
  • 2 tablespoons caster sugar, extra
  • 2 eggs
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cloves
  • 60ml (1/4 cup) milk
  • Pure icing sugar, to dust
  • Golden syrup, extra, to serve