Edward Hayden’s Baked Ginger Pudding, Cinnamon-Roasted Pears with Butterscotch Sauce

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‘The combination of the rich sauce with the moist, spiced ginger pudding is delicious and is a very indulgent dessert to complete an elaborate dinner party’, says chef Edward Hayden. ‘The roasted pears just add a sense of extravagance. Despite the impressive visual element of this dish it is surprisingly simple to make, which just adds to the appeal.’ From his book Food for Friends.

Serves 6


225g plain flour
110g brown sugar
1 rounded teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoon ground ginger
110g butter, melted
2 large eggs
1 tablespoon black treacle
75ml milk

Cinnamon-Roasted Pears
6 baby pears
50g caster sugar
25g butter
25g brown sugar
Pinch cinnamon

Butterscotch Sauce
50g butter
50g brown sugar
200ml pouring cream


To make the pudding:

1. Preheat the oven to 180C/350F/Gas Mark 4.

2. Grease six individual metal pudding basins or ramekins.

3. Sieve the flour, baking powder and spices together into a large bowl, then add the brown sugar. Make a well in the dry ingredients and pour in the eggs, melted butter, milk and treacle and whisk until a smooth batter has been achieved. Divide the mixture between the well-greased pudding basins or ramekins.

4. Bake for 20-25 minutes at until a skewer inserted in the centre comes out clean. Allow to cool slightly and then invert onto the serving platter.

Cinnamon-Roasted Pears:
5. Peel the pears carefully leaving the stalk intact. Place them in a medium saucepan with the caster sugar. Cover with cold water and bring to the boil. Simmer for approximately 5-10 minutes until just tender. Allow to cool.

6. When you are ready to serve the dessert, heat the butter on a medium-sized ovenproof frying pan, add the brown sugar and a pinch of cinnamon. Melt carefully, then toss in the pears and cook gently, stirring constantly, until they are golden brown. Transfer the pan of pears to the preheated oven for a further 5-10 minutes stirring occasionally until the pears are completely softened. Baste with the liquid caramel in the pan, pour over the butterscotch sauce and serve.

Butterscotch Sauce
7. Melt the butter and brown sugar until bubbling gently, then whisk in the cream and simmer gently for 5 minutes.

EDWARD’S HANDY HINT: This pudding can be successfully reheated in the microwave. The butterscotch sauce can be kept in the fridge for up to three weeks.



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