Pear parkin pudding with custard
Pear parkin pudding with custard
This easy and comforting pud is the perfect way to round off a family lunch
- Prep: 25 mins
Cook: 1 hrs - Serves 8
- Easy
Ingredients
- 200g porridge oats
- 200g self-raising flour
- 2 tsp ground ginger
- ¼ tsp salt
- 175g treacle
- 140g butter, plus extra for the dish and dotting over
- 140g light muscovado sugar, plus a bit more
- 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
- 1 large egg
- 150ml milk
- 4 ripe pears, peeled, stalks cut off, cored and halved
- custard, to serve (see recipe below)
Quick custard
Mix 2 tsp cornflour with a little milk until
smooth. Place in a medium non-stick saucepan along with 300ml double cream, 4 large egg yolks, 85g-100g caster sugar, seeds scraped from 1 vanilla pod and the rest of the milk, and whisk together. Keep
the pan over a low-medium heat; then,
whisking or stirring all the time, bring just
to the boil, until thickened. If not serving
straight away, cover the surface with
cling film, then reheat to serve.
Method
-
Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
-
Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
-
To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.
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