![]() ![]() ![]() Bake for a further 5-10 minutes if needed. Test for doneness with a skewer before removing from the oven. Cover the top with foil for the last 10 minutes of the baking time. Fan out gently and arrange on top of the batter. Cut the pears into thin slices, leaving the top stalk intact. Slice the pears in half and remove the core carefully.Gently spoon the batter over the syrup and breadcrumbs being careful not to disturb the breadcrumb layer too much.Repeat with all the eggs before carefully folding in the remaining flour and the milk to keep the mixture airy. Crack in one egg at a time to the butter mixture along with a tablespoon of flour and mix until well combined.Sieve together the flour and baking powder. Cream together the butter, golden caster sugar and grated ginger until light and fluffy.Lightly grease the rectangular roaster with a little butter before spooning in the syrup and breadcrumbs.Pour the melted syrup over the breadcrumbs, stir to combine and allow to soak for 5 minutes. In a pan, over a medium heat, gently melt the butter, golden syrup and stem ginger syrup.6 balls of stem ginger, finely grated or chopped.Better yet, bake in two separate dishes and pudding-drop for someone in need of sweet cheer. What I will suggest though, because of it’s generous nature, is to maybe halve the quantity, if there are few at the table. For those who prefer their pudding fruitless, plain is deliciously good too. The recipe calls for pears although you could also use thinly sliced apples if that’s what you have to hand. Let’s call it our Sunday treat then, a Father’s Pud that will impress the socks off any ambitious contenders. And yes, it is one hundred percent stretch pants worthy, although by now, I’m sure most of us have one in every colour at the ready for situations such as this. I loved it instantly and with such intensity that I asked permission to share it here. I recently had the pleasure of shooting this Treacle sponge pudding for Le Creuset using their Toughened non-stick cookware. And if you’re going for broke, a good vanilla ice cream should clinch the deal.Īs a food stylist, you often end up eating pudding for breakfast. Served with homemade custard, it’s rather splendid. It plays on the luscious stickiness of a classic treacle tart and turns it into a warm spongy pudding. If ever there was a dessert that exuded autumnal comfort, this syrupy Pear and Treacle sponge pudding is it. ![]()
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