"Prep 10 min Cook 1 hr Serves 8-10 2 pears (about 275g) 185g room-temperature unsalted butter 375g light muscovado sugar 3 large eggs 2 tbsp honey 225g self-raising flour 75g ground almonds 1 tsp baking powder 1 tsp mixed spice tsp fine sea salt 150ml whole milk 4 balls stem ginger, finely chopped 50g pecans, roughly chopped 300ml double cream"
"Heat the oven to 180C (160C fan)/350F/gas 4 and grease a 30cm x 20cm roasting tin. Peel the pears, cut them into quarters, and remove and discard the cores. Finely chop the fruit into 1cm pieces. In a large bowl or free-standing mixer, beat 110g butter with 200g sugar for two minutes, until pale and creamy, then beat in the eggs and honey."
A warming pear, sticky ginger and pecan pudding serves 8–10 and can be made a day ahead and reheated. Prep time is 10 minutes and cooking time 1 hour. Ingredients include pears, light muscovado sugar, butter, eggs, honey, self-raising flour, ground almonds, baking powder, mixed spice, milk, stem ginger and pecans. The fruit is peeled, cored and finely chopped then folded into a spiced batter made by creaming butter and sugar, adding eggs and honey, and combining dry ingredients with milk. The batter is baked until a skewer comes out clean, then a sticky butter sauce is finished and poured over before serving with cream, brandy butter, creme fraiche or ice cream.
Read at www.theguardian.com
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