Pear, honey and ginger pudding

This dessert is pure autumn comfort. Try it with the more fragrant wild ginger if you can get your hands on some, or finely grate fresh ginger into the batter for a fresh lift.

You'll need

90 gm honey 30 gm butter, diced 4 William pears, peeled, cored and cut into rough 2cm pieces Icing sugar, for dusting Vanilla bean ice-cream, to serve   Ginger sponge topping 150 gm (1 cup) plain flour 1¾ tsp baking powder 150 gm softened unsalted butter 130 gm raw caster sugar 3 eggs ½ tsp ground ginger, or to taste (see note)


  • 01
  • Preheat oven to 170C. Bring honey and butter to the boil in a saucepan, add pears, reduce heat to low and simmer, stirring occasionally, until pears are just tender (5-7 minutes). Spoon into a 1.5-litre baking dish.
  • 02
  • For ginger sponge topping, sieve flour and baking powder into a bowl. Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and creamy. Add eggs one at a time, beating well between additions, then beat in ginger, stir in flour mixture, then spoon batter evenly over pear. Bake until top is risen and golden brown (30-35 minutes). Dust with icing sugar and serve with ice-cream.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Wild ginger is available online from Alternatively, you can finely grate fresh ginger into the batter rather than using the powdered stuff.

Drink Suggestion

Late-harvest pinot gris

Featured in

May 2017

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