LITTLE PEAR AND GINGER PUDDINGS
Makes 6
• 120g butter, softened
• 60g dark brown sugar
• 60g caster sugar
• 2 eggs
• 1 Tbsp grated fresh ginger
• 120g self-raising flour
• 2 ripe pears, peeled and diced
Sauce
• 50g muscovado sugar
• 200ml cream
1. Preheat oven to 170C. Grease and line base of six 150ml moulds.
2. Cream butter and sugars until light
3. Fold through flour and pears. Spoon mixture into moulds, filling them to the three-quarter mark. Place in oven and bake for 20 minutes. Remove and cool slightly before removing from moulds.
4. To make the sauce, in a small pot combine sugar and cream. Slowly bring to a boil and cook for 2 minutes. Spoon over upturned cakes.
