Up-Side Down Ginger & Pear Puddings
Ingredients
- ¼ cup golden syrup
- 2 pears, thinly sliced
- 3 eggs
- ¼ cup brown sugar
- 1 teaspoon vanilla essence
- 2 teaspoons grated fresh ginger
- grated zest of 1 lemon
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 120g melted butter
- whipped cream to serve
Method
1. Preheat the oven to 180ºC. Grease a 6-hole muffin tin or six moulds and place 2 teaspoons of the golden syrup
in the base of each hole.
2. Arrange the pear slices on top of the golden syrup.
3. Beat the eggs and sugar in a bowl until light and fluffy. Add the vanilla essence, ginger and lemon zest and mix to combine.
4. Sift the flour and baking powder in a bowl and fold the dry ingredients through the egg mixture. Gently mix through
the melted butter.
5. Place equal amounts of the mixture on top of the pear slices and bake the puddings in the preheated oven for 18 minutes.
6. Leave the puddings to rest for a few minutes before removing them from the muffin holes, inverting them so the pear
slices are on top. Drizzle over the golden syrup before serving the puddings with whipped cream.
