Upside-Down Winter Pudding

Caramelised pears topped with a spiced gingerbread sponge, baked until golden and served warm with vanilla ice cream.

Baking Vegetarian Dessert Winter Gingerbread

Estimated Nutrition

Calories

441.6

kcal / serving

3532.8 kcal total

Carbs

76.8g

per serving

614.4 g total

Fat

12.8g

per serving

102.5 g total

Protein

4.8g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Demerara Sugar

for the base

100

Golden Syrup

100

Black Treacle

tsp

Bicarbonate Soda

Soft Light Brown Sugar

Dairy

100

Unsalted Butter

melted

piece

Egg

free-range

150

Milk

tepid

Vanilla Ice Cream

to serve

Fruits

piece

Pear

peeled, cored and halved lengthways

piece

Glacé Cherries

placed in pear cavities

GrainsCereals

225

Plain Flour

NutsSeeds

tsp

Cinnamon

ground, heaped

Vegetables

tsp

Ginger

ground, heaped

Method

Pour the batter over the pears and bake for 45 minutes.

Mix the melted fats and egg mixture into the dry ingredients until combined.

Sift the flour and spices into a bowl and stir in the brown sugar.

Cool for 4 minutes before turning out onto a plate to serve warm.

Preheat the oven to 180°C and line a 20cm round cake tin with parchment.

Whisk the egg, 150ml milk, and bicarbonate of soda together in a jug.

Melt the butter, golden syrup, and treacle in a small pan over low heat.

Sprinkle the demerara sugar on the base and arrange the pear halves cut-side down with a cherry in each center.