Ginger pear upside-down pudding
Ginger pear upside-down puddingSubscribe to Sainsbury's magazine
- 5 ripe pears, cored and quartered
- 3 tbsp orange juice
- 50g demerara sugar
- 2 large eggs
- 220g caster sugar
- 150g plain flour
- 1 tsp ground ginger, plus extra for dusting
- 2 tsp baking powder
- 4 tbsp soured cream
- 125g unsalted butter, melted
- 1 tsp vanilla extract
- icing sugar, for dusting
- 150ml single cream, to serve
Preheat the oven to 180°C, fan 160°C, gas 4. Grease an 18cm ovenproof deep-sided ceramic dish or frying pan. Place the pears, orange juice and demerara sugar in the pan and gently toss together.
In a large bowl, beat together the eggs and caster sugar using an electric handwhisk until pale and creamy. Sift the flour, ginger and baking powder over the mixture and lightly beat until smooth. Fold in the soured cream, butter and vanilla. Spoon over the pears in the pan, smoothing the surface with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes. Dust with icing sugar and the extra ground ginger, and serve warm with cream.
Cinnamon custard and ginger Chantilly cream
The upside-down pudding has to be one of the greatest cooking inventions. However uneven your chopping, it's all hidden away in the bottom of a dish with a beautiful golden sponge puffed up on top