Upside-Down Pear and Gingerbread Pudding Recipe

Name: Upside-Down Pear and Gingerbread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g butter; 90 g soft brown sugar; 1 (15 ounce) can pear halves, drained; 8 pecan halves; 60 g shortening; 120 g flour; ¼ teaspoon salt; ½ teaspoon bicarbonate of soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon freshly grated nutmeg; 1 egg; 90 g golden syrup; 120 g soft brown sugar; 115 ml milk, soured with; 1 teaspoon lemon juice; whipped cream, for serving

Servings: persons

50 g butter
90 g soft brown sugar
1 (15 ounce) can pear halves, drained
8 pecan halves
60 g shortening
120 g flour
¼ teaspoon salt
½ teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 egg
90 g golden syrup
120 g soft brown sugar
115 ml milk, soured with
1 teaspoon lemon juice
whipped cream, for serving

1
Preheat oven to 350F.
2
Melt the butter in a small pan, then add the brown sugar.
3
Cook gently for 1-2 minutes, stirring until smooth.
4
Pour into the base of a 8x8 in square cake tin.
5
Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.
6
Melt the shortening and leave it to cool.
7
Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl.
8
Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening.
9
Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth.
10
Pour on top of the pears.
11
Bake the gingerbread for 40-45 minutes.
12
Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate.
13
Serve warm or at room temperature with whipped cream.

1841

kcal

Calories

158

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 50 g butter, 90 g soft brown sugar, 1 (15 ounce) can pear halves, drained, 8 pecan halves, and more.

Yes, Upside-Down Pear and Gingerbread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Pear and Gingerbread Pudding

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