The Perfect Pudding !!

Ginger and Pear Pudding With Butterscotch Sauce
Gluten Free. Vegan , Nut and Coconut Free

Well this is my last blog post of 2020 and what a rollercoaster of a year , for everyone !!

My next post will be my yearly round up at New Year , as I’m sure you don’t want to be reading blog posts on Boxing Day when you are still ‘stuffed ‘ from the big day πŸ˜‚πŸ˜‚

Hopefully you will be full to the brim because of this pudding !!!

I feel this delicious pudding will give you a much needed alternative on either , Christmas Eve, The big Day or Boxing Day

And if you have any left over it can be eaten as cake

It gives that little bit of wow factor with the sunken pears …….that little bit of a look of really fancy 😜😜

But in reality its so very easy and straight forward you wont actually believe how easy it is to make , and we all need that approach this year !!

Its spiced just right and gives you that kick of ginger , the depth with the Black Treacle and complimented superbly with the Butterscotch ( of course non Butter ) that takes it to a new level

So without further ado, lets get your pudding on so you can sit back and relax

Now I Know you want too !!

Ginger and Pear Pudding GF, DF, V

A Twist on a classic Bake . All the flavours of a comfort pudding , with soft sponge, warm flavours and standing to attention Pears and luxurious Butterscotch Sauce


recipe requires a 20 cm / 8 in spring form tin
Recipe can be halved to 6 in / 15 cm tin
Use short squat pears for the best results


Ingredients

  • FOR THE PUDDING
  • 225 g Gluten Free Plain Flour Blend ( If not using your own I recommend dove farms FREEE UK or Pilsbury US )
  • 1/2 tsp Xanthan Gum ( Omit if your blend contains it )
  • 1 tbsp Ground Ginger
  • 1 tsp Cinnamon
  • 80 g Dark Soft Brown Sugar
  • 125 g Golden Syrup
  • 125 g Black Treacle ( Molasses )
  • 100 g Plant Butter ( I used Stork Block )
  • 1 tsp Bicarbonate of Soda
  • 170 ml Dairy Free milk ( I used Alpro Soya )
  • 5 small Pears
  • 30 g stem ginger ( Oats or walnuts )
  • 3 tbsp Chickpea ( Besan ) Flour
  • 3 tbsp Water
  • Icing / Confectioners Sugar to dust
  • – – For the Butterscotch Sauce
  • 200 g Plant Based Butter
  • 200 g Soft Dark Brown Sugar
  • 150 ml Vegan Cream ( I used Alpro Soya cream )

Directions

  1. Pre heat your oven to 160 C fan / 180 c standard / 350 F
  2. Grease and Line your Cake tin with Parchment paper
  3. Add the Flour , Xanthan Gum ( If using ) ginger .cinnamon and sugar to a medium bowl and whisk together
  4. Sift the ingredients so they are evenly mixed
  5. Place the Golden Syrup, treacle ( molasses ) and butter into a pan.
  6. Set over a LOW heat and melt gently, stirring occasionally
  7. In another pan warm the milk until its comfortable for finger tip touch
  8. Add the bicarbonate of Soda and set aside
  9. Remove the melted syrup mixture from the heat and leave to cool
  10. whilst it is cooling peel the pears , leaving the stalks intact
  11. Taking a small pairing knife carefully remove the core from the pears by trimming the bottom and they stand up and making a hole in the bottom
  12. Chop the stem ginger or walnuts ( Oats do not need chopping ) and fill the pears
  13. Make the sponge Pour the melted syrup mixture and the milk into the dry mixture
  14. Mix the Chickpea flour and water until combined and add also to the mixture
  15. Work quickly and whisk everything together until smooth , the batter will be quite thick
  16. Pour the mixture into the prepared tin
  17. Place the pears into the sponge at regular intervals
  18. Bake in the oven for 55 minutes until sponge is risen and a cocktail stick or cake tester comes out clean … leave to cool for 15 minutes in tin ……the cracks doesn’t matter it means moisture and a lovely crumb and it will covered
  19. Meanwhile make the sauce
  20. Put the Plant butter , sugar and cream into a pan and heat gently until butter is melted
  21. bring the mixture to the boil and simmer gently for 5 minutes , stirring occasionally
  22. Remove from the heat
  23. Loosen the outside of the cake with a blunt knife and release
  24. Serve the pudding warm dusted with icing sugar and warm sauce
  25. Leftovers can be eaten as cake , but also reheats in microwave extremely well
  26. Enjoy

It really is that simple, a pudding that can be a cake !!

Something that just keeps giving πŸ˜‚πŸ˜‚

This has to be one of my most favourite pudding of the year !! I just love it , it covers eveything for me that good pud should

A pudding that gives you a hug……and warms your soul 😍😍

I can see it gracing my Sunday Lunch Table on many a week , up to Spring

So now for some more pics, get you wanting and licking the screen πŸ˜‚πŸ˜‚

Ready to Go !!
Don’t you Just want to dip your finger in that Sauce !!!!
Look at that #crumbporn !!!!
So delicious , it leaves you wanting more 😜😜😜

There is little more to say on this Pudding, if you don’t make it you really are missing a treat !!

So with that I will Wish you a Happy and Safe Christmas and will see you all in The New Year and hope that Santa has been kind by passing over your misdemeanours and you have a happy and healthy one

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If you make any of my recipes let me know, I do like to hear, Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Share me about, I’m easy πŸ˜œπŸ˜‚πŸ˜œ

Bye for nowπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

5 thoughts on “The Perfect Pudding !!”

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