It's said that this dessert was given its name because of the
sound of the pan juices bubbling up between the pieces of fruit. We
can't say ours made any grunting sounds, but the name stays, if
only to bring a smile.
270 gmplain flour 2 tspbaking powder¼ tspbicarbonate of soda50 gmbutter, coarsely chopped250 ml (1 cup)buttermilk6beurre Bosc pears, cored, cut into eighths110 gm (½ cup)brown sugar140 gmcaster sugar120 gm (½ cup)sour creamJuiceof 1 lemon and 1 mandarin2 tspground ginger30 gmbutter, melted
Pulse flour, baking powder, bicarbonate of soda and 1 tsp salt in a food processor to combine. Add butter, pulse to combine, transfer to a bowl. Add buttermilk, stir until mixture comes together, cover, refrigerate until required.
Preheat oven to 220C. Combine pear, brown sugar, 110gm caster sugar, sour cream, juices and 1 tsp ginger in a bowl, spread in a deep 25cm-diameter ovenproof frying pan and bring to the simmer over medium heat. Reduce heat to low-medium and simmer, stirring occasionally, until syrupy (10-15 minutes). Dollop over pastry mixture, cover with foil or a lid and cook until pastry is just cooked through (15-20 minutes).
Meanwhile, combine remaining sugar and ginger in a small bowl.
When pastry is cooked though, scatter over sugar mixture, drizzle with butter, transfer to oven and bake uncovered until pastry is brown on top (5-10 minutes). Cool slightly and serve.