Recipe: Pear & Ginger Pudding - Recette: Gâteau Poire & Gingembre
I have prepared today’s recipe this morning. I took a recipe, amended it and added my personal touch. It’s a simple recipe, which shouldn’t be too long. As always, I just wanted a tasty cake and pretty pictures to show you how simple it can be to bake a delicious dessert. Unfortunately, it didn’t turn quite like I expected…
The cake is still there. It’s baked. It’s good. But it’s not pretty. What do I do now?
First issue: cake tin.
I’ve just found out that my cake tin leaks - which I wasn’t aware of before obviously. So basically, when I poured the batter into the tin, I immediately saw that the batter was coming out at the bottom. I had then two possibilities: either change the tin (but I don’t have another one like that) or continue with this one. I chose the second solution and the cake continued to pour out of the tin in the oven… Not great. But eventually it stopped when baked.
Second issue: timing.
The original recipe called for a baking time of 1h20. As I didn’t change the basic ingredients’ quantities, I just assumed that it would be the same for my cake. I was wrong. I took it out of the oven before it burnt. But it was nearly there I must say…
Third issue: cake.
Turning the cake out of the tin has been way more complicated than it should have been. The cake got stuck to the bottom of the tin because of the caramel. I should have foreseen that… But still, I managed to take it off and put the pears and caramel back on top of the pudding. The only problem is that now the cake doesn’t look very good.
Despite all this, I can assure you that this Pear & Ginger Pudding is really worth trying! That’s why I decided that even if it wasn’t pretty, I would publish the recipe here. Hopefully you won’t have all these issues when baking it - and you’ll be convinced to try it anyway!
Serves 6 - Ready in 1h15
Ingredients
- 175g self-rising flour
- 175g light muscovado sugar
- 150ml milk
- 100g unsalted butter
- 85g golden syrup
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- 2 pears, peeled
- 1 tsp bicarbonate of soda
- 1 egg
Preparation
Start by putting the sugar, golden syrup and milk in a saucepan and simmer until the sugar is completely dissolved. Leave to cool.
Heat the oven to 180°C / gas 4.
It’s now time to prepare the dried ingredients: put the butter, flour, bicarbonate of soda, ground ginger and cinnamon in a food processor. Pulse until it resembles fine breadcrumbs. If you don’t have a food processor, you can also mix all the ingredients with your fingertips. It’s going to take a bit more time but is as good.
Before mixing all the batter ingredients together, prepare the cake tin: generously butter it and sprinkle 1 tbsp of sugar into the bottom.
Slice one pear and put it into the bottom of the tin. Press gently.
It’s time to finish the batter: whisk the egg into the cool syrup mix, then pour the mixture into the dried ingredients. Mix well.
Cut the remaining pear into small chunks. Stir them into the batter.
Bake for 45 minutes (that’s the good amount of time!)
Enjoy with custard or ice-cream!
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Gâteau Poire & Gingembre
Pour 6 personnes - Prêt en 1h15
Ingrédients
- 175g farine
- 175g sucre roux
- 150ml lait
- 100g beurre
- 85g golden syrup ou mélasse
- 4 cc gingembre en poudre
- 1 cc cannelle en poudre
- 2 cc levure chimique
- 2 poires
- 1 cc bicarbonate de soude
- 1 oeuf
Préparation
Mettez le sucre, le golden syrup ou la mélasse et le lait dans une casserole. Chauffez à feu doux jusqu’à ce que le sucre soit complètement dissout.
Préchauffez le four à 180°C.
Mélangez le beurre, la farine, la levure, le bicarbonate de soude, le gingembre et la cannelle du bout des doigts (ou avec un robot culinaire, plus rapide) jusqu’à ce que cela ressemble à de la pâte à crumble.
Beurrez le moule à gâteau puis saupoudrez une cuillerée à soupe de sucre sur le fond.
Coupez une poire en lamelles fines. Mettez ces lamelles dans le fond du moule et pressez légèrement.
Battez l’oeuf dans le mélange sucre-mélasse désormais froid, puis versez le tout dans la pâte à crumble. Mélangez vigoureusement.
Coupez la poire restante en morceaux. Mettez-les dans la pâte et mélangez doucement.
Versez la préparation dans le moule. Enfournez 45 minutes.
Dégustez avec de la crème anglaise ou une boule de glace.
Bon Appétit !
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