Pear and Ginger Steamed Pudding

Serves: 6

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Total Time: 115

Prep Time: 20

Cook Time: 95

• 125 gram(s) butter, softened, plus extra for greasing
• 1 large pear, peeled, cored and diced
• 2 tablespoon(s) golden caster sugar
• 2  balls stem ginger, finely chopped,
• plus 2tbsp ginger syrup
• 4 tablespoon(s) golden syrup
• 125 gram(s) light muscovado sugar
• Finely grated zest of 1 lemon
• 2 medium eggs, beaten
• 175 gram(s) self-raising flour
• 2 teaspoon(s) ground ginger
• 3 tablespoon(s) perry or pear juice

Method

1. Grease a 900ml (1½lb) pudding basin. Put the pear into a pan with 2tbsp water and the caster sugar. Simmer for 5min. Stir in stem ginger and the ginger and golden syrups. Cool. Tip into basin.
2. Beat butter, muscovado sugar and lemon zest in a bowl with an electric hand whisk until light and fluffy. Beat in the eggs a little at a time.
3. Fold in the flour and ground ginger, then fold in the perry or pear juice. Pour the mixture into the basin on top of the pear compote. Cut out a piece of greaseproof and tin foil, each measuring 30.5cm x 30.5cm (12in x 12in). Fold a pleat in the middle; put on top of pudding. Tie under rim with string, using extra to make a knotted handle over the top. Trim excess paper and foil.
4. Sit basin on an upturned saucer in a large pan. Pour in enough boiling water to come halfway up the basin. Cover and steam for 1¼-1½hr. Add extra water when necessary. Turn out on to a plate and serve.
5. Serve with... Warm custard to pour over the pudding

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