My Pear and Gingerbread Pudding
Serves 10 - 12

Melt 130g margarine and 110g demerara sugar.
Pour into a large dish.
Add 425g drained tin of pears (reserve juice).

In bowl put:
200g plain flour
4 heaped tsp ginger
4 heaped tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 level tsp bicarb

1. In pan melt 100g margarine and 150g black treacle.
2. Remove from heat.
3. Add 300ml milk (or mixture of milk and pear juice) and 2 eggs.
4. Add dry ingredients and mix.
5. Pour over the pears.
6. Cook at 180C for 40 minutes.
7. It will rise substantially, then subside when cooling.

Pear and Gingerbread upside down Pudding*
Serves 6

• Base
• 1 tablespoon dark muscovado sugar
• 450 g (1 lb) firm pears, such as Conference, peeled, cored and sliced

• For the batter
• 125 g (4½ oz) plain white flour
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 100 ml (3½ fl oz) skimmed milk
• 125 g (4½ oz) dark muscovado sugar
• 3 tablespoons black treacle
• 1 egg
• 2 tablespoons sunflower oil

1. Heat the oven to 180°C (350°F, gas mark 4). Brush a 22 cm (8½ in) round cake tin with oil. Line the base with baking paper and sprinkle it with sugar. Arrange the pears in the base in a wagon wheel pattern.
2. To make the batter, sift together the flour, bicarbonate of soda, cinnamon and ginger. Heat the milk, sugar and treacle together, stirring until the sugar has dissolved. Beat together the egg and oil, then stir them and the milk mixture into the flour, beating well to give a smooth texture.
3. Tip the mixture over the pears and bake for 35-40 minutes until risen and firm to the touch.
4. Run a knife around the edge of the pudding and turn it out onto a plate. Serve hot, with custard or yoghurt.

* From: http://allrecipes.co.uk/recipe/3825/pear-and-ginger-upside-down-pudding.aspx


See also Pears in Red Wine: http://edvisgardening.blogspot.co.uk/2014/04/many-moons-ago-i-worked-for-radio-devon.html