Pear and Ginger Sponge Pudding

Ingredients

Base:

7-8 pears

40g Westgold Unsalted Butter

⅓ cup brown sugar

2 Tbsp golden syrup

2 Tbsp crystallised ginger, chopped

Sponge:

3 eggs

½ c brown

½ c caster

150g self-raising flour

Pinch salt

50g ground almonds

3 tsp ginger powder

125g Westgold Unsalted Butter, melted

1 sliced cooked pear for decoration

Method

To prepare the pears:

Butter a 23cm x 23cm baking dish and drizzle the golden syrup over the bottom.

Peel and chop the pears into 2cm pieces. 

Heat a large frypan and melt the butter and sugar.  Add the pears and cook over medium heat until the pears are just cooked through and juicy. 

Tip the pears and juice into the buttered dish and sprinkle over the crystallised ginger.

To make the sponge:

Preheat oven to 160˚C.  

Whisk eggs and sugars on high speed with an electric mixer until frothy and thick. 

Mix the flour, salt, ground almonds and ginger making sure there are no lumps and gently fold in the eggs.

Gently fold in the melted butter until just mixed. 

Pour over chopped pears. 

Bake at 160˚C for 55-60 minutes.

Check the centre is cooked by testing with a skewer and serve straight from the oven with custard and ice cream if desired.