Sticky toffee pear and ginger pudding

Serves: 8

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Total Time: 75

Prep Time: 15

Cook Time: 60

• For the pudding:
• 150 gram(s) dates, chopped small
• 125 gram(s) butter, softened
• 125 gram(s) caster sugar
• 2  eggs, lightly beaten
• 175 gram(s) self-raising flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) ground ginger
• For the sauce:
• 50 gram(s) butter
• 75 gram(s) soft brown sugar
• 5 tablespoon(s) double cream
• 4  pears, peeled and chopped
• 3  balls stem ginger in syrup, chopped
• You will need: buttered 20.5cm/8in round tin or ovenproof dish

Method

1. Preheat oven to gas mark 3/170?C (160?C in a fan oven). In a bowl, add dates and cover with 75ml/3fl oz boiling water. Leave to soak for about 10 mins, then drain and set aside. Meanwhile, in a large bowl, mix butter and sugar with a whisk till creamy. Gradually mix in eggs, then flour, baking powder and ground ginger, till smooth. Stir in dates and put to one side.
2. To make sauce, in a saucepan, melt butter and sugar till sugar dissolves. Remove from heat and stir in cream. Add pears and stem ginger, and stir to coat before pouring into prepared dish.
3. Spoon pudding over pears and bake for 1 hr, covering with foil halfway through. Pierce with a skewer to check it's cooked.

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