Pear & ginger pudding


  • 55 g Unsalted butter
  • 55 g Self raising flour
  • 60 g Caster
  • 1 Free range eggs
  • 1 Ginger
  • 1 Orange
  • 1 Ripe Pear
  • Ginger syrup


  • Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line.
  • Lightly grease one side with butter, then grease the inside of the teacups or ramekins.
  • In a food processor, blitz the flour, sugar, butter and egg to make a batter.
  • Chop and add the ginger, finely grate in the orange zest, then pulse once or twice.
  • Peel, core and cut the pear into 1cm chunks.
  • Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.
  • Divide the batter between the two, then lightly press a circle of paper on top, butter-side down.
  • Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.
  • Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.