THIS WEEK: BAKED GINGER PUDDING, CINNAMON ROASTED PEARS WITH BUTTERSCOTCH SAUCE

Hello everyone. Lest there be any doubt we are now well and truly getting the autumn experience weather wise, so this week I thought I would bring you the real flavours of autumn. The combination of the rich sauce with the moist spiced ginger pudding is delicious and is a very practical dessert to complete for an elaborate dinner party. The roasted pears just added a sense of added extravagance. I have no doubt that this Moorish dessert will be a big hit!

RECIPE

Pudding:

4oz/110g butter 8oz/225g plain flour 4oz/110g brown sugar

1 rounded teaspoon of baking powder

1 teaspoon of ground cinnamon

2 teaspoon of ground ginger 2 large eggs

1 large dessertspoon of black treacle

3floz/75ml milk

METHOD

Sieve the flour, baking powder and spices together into a large bowl.

Add in the brown sugar.

Make a well in the dry ingredients and pour in the eggs, melted butter, milk and treacle and whisk until a smooth batter has been achieved.

Baked Ginger Pudding, Cinnamon Roasted Pears with Butterscotch Sauce.

Divide the mixture between 6 individual (greased) pudding basins or ramekins

Bake for 20-25 minutes at 180C/350F/Gas Mark 4 until a skewer inserted in the centre comes out clean.

Allow to cool slightly and then invert onto the serving platter.

If cooled, this pudding can be gently and successfully reheated in the microwave.

Cinnamon Roasted Pears:

6 baby pears

2oz/50g caster sugar

2oz/50g butter

2oz/50g brown sugar

Pinch cinnamon

Peel the pears carefully leaving the stalk intact.

Place the pears in a medium sized saucepan with the caster sugar. Cover the pears with cold water and bring to the boil. Simmer for approximately 5 minutes until just tender. Allow to cool.

When you are ready to serve the dessert heat the butter on a small frying pan and add in the brown sugar and a pinch of cinnamon.

Melt carefully and then toss in the pears and cook gently stirring constantly until all the pears are golden brown.

Butterscotch Sauce

2oz/50g butter

2oz/50g brown sugar 7 floz/200ml pouring cream

Melt the butter and brown sugar until bubbling point.

Whisk in the cream and simmer for 5 minutes

To serve:

Place the ginger pudding in a deep bowl. Carefully place the roasted pear on the top and drizzle with the butterscotch sauce.

Serve the dessert with freshly whipped cream flavoured with Irish Whiskey