Pear and Ginger Sponge Pudding

Ingredients

Base:

7-8 pears

0.9 oz Westgold Unsalted Butter

⅓ cup brown sugar

2 Tbsp golden syrup

2 Tbsp crystallized ginger, chopped

Sponge:

3 eggs

½ c brown

½ c caster

0.33 oz self-raising flour

Pinch salt

0.11 oz ground almonds

3 tsp ginger powder

0.28 oz Westgold Unsalted Butter melted

1 sliced cooked pear for decoration

Method

To prepare the pears:

Butter a 9" x 9" baking dish and drizzle the golden syrup over the bottom.

Peel and chop the pears into 0.8" 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 crystallized ginger.

To make the sponge:

Preheat oven to 320˚F.  

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 320˚F for 55-60 minutes.

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