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Chocolate, ginger, pear and pecan puddings with salted caramel sauce
Makes 6 Desserts and puddings
Ingredients
- 140g self-raising flour
- 50g cocoa powder
- 1tsp bicarbonate of soda
- 80g butter
- 140g soft brown sugar
- 2tbsp golden syrup
- 1tsp vanilla extract
- 2 eggs
- 150ml just-boiled water
- 2 ripe but firm pears, peeled and cut into dice
- 100g crystallised ginger, chopped
- 100g pecans, roughly chopped
- 50g crystallised ginger, to decorate (optional)
- pouring cream, to serve
For the sauce
- 150g soft brown sugar
- 150ml double cream
- 15g butter
Method
You will need 6 individual pudding basins, greased and bases lined with baking paper. Preheat the oven to 180C/160C F/Gas 4. Sieve the flour, cocoa powder and bicarbonate of soda together.
Whisk the butter and the sugar together until smooth and light. Whisk in the golden syrup and vanilla extract, then add the eggs and whisk again until the mixture is smooth. Add the flour mixture and stir until everything is evenly combined. Pour in the water and mix well. Stir in the chopped pears, ginger and pecans. Divide the mixture among the basins and bake for 25-30 minutes, until risen and springy when pressed gently.
To make the sauce, put the sugar and cream into a saucepan and stir over a gentle heat until the sugar has dissolved. Bubble for 3-4 minutes, until the sauce has thickened. Stir in the butter and a pinch of sea salt flakes. Leave to cool slightly.
Pour the sauce over the
puddings, decorate with extra
ginger if desired and serve with
lots of cold pouring cream.
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