Pear parkin pudding with custard

Name: Pear parkin pudding with custard
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams porridge oats; 200 grams self-raising flour; 2 teaspoons ground ginger; 0 teaspoons salt; 175 grams treacle; 140 grams butter, plus extra for the dish and dotting over; 140 grams light muscovado sugar, plus a bit more; 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve; 1 large egg; 150 milliliters milk; 4 ripe pears, peeled, stalks cut off, cored and halved; 1 serving custard, to serve (see recipe below)

If you want to add more lacto ovo vegetarian recipes to your repertoire, Pear parkin pudding with custard might be a recipe you should try. This dessert has 536 calories, 9g of protein, and 18g of fat per serving. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. A mixture of custard, salt, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Pear Custard Bars, Pear Custard Pie, and Pear and Vanilla Cake with Custard.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Butter a 30 x 20cm baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.

Ingredients you will need

Molasses

Butter

Ginger

Sugar

Milk

Egg

Equipment you will use

Sauce Pan

Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar.

Ingredients you will need

Butter

Sugar

Pear

Equipment you will use

Baking Pan

Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.

Equipment you will use

Oven

Skewers

To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar.

Ingredients you will need

Ginger

Fruit

Syrup

Serve in rectangles with custard, below.

Ingredients you will need

Custard

Equipment

Ingredients

Servings:

200grams

porridge oats 200grams

self-raising flour 2teaspoons

ground ginger 0teaspoons

salt 175grams

treacle 140grams

butter, plus extra for the dish and dotting over 140grams

light muscovado sugar, plus a bit more 2balls

stem ginger from a jar, chopped, plus some of the syrup to serve 1large

egg 150milliliters

milk 4

ripe pears, peeled, stalks cut off, cored and halved 1serving

custard, to serve (see recipe below)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.