Baked Pear, Ginger and Citrus Custard Pudding
Photography by Josh Griggs.
The ginger and orange flavours in this easy and delicious pudding also work well with other fruits like fresh figs, stonefruit and cherries.
Serves: 6
INGREDIENTS
3 ripe pears, peeled, halved and cored (see Cook’s note)
CUSTARD
½ cup plain flour
½ cup golden caster sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 tablespoon grated fresh ginger
½ cup milk
½ cup cream
TO COOK and serve
¼ cup sliced almonds, lightly toasted
softly whipped cream
Equipment: Lightly grease a 6 cup-capacity ovenproof baking dish or frying pan.
METHOD
Preheat the oven to 170°C fan bake.
Cut each pear half into 3 wedges and place in the base of the dish.
Custard: Whisk the flour, sugar and eggs together in a bowl until smooth. Add all the remaining ingredients and whisk until smooth. Pour the custard over the pears.
To cook and serve: Scatter over the almonds. Bake for 40-45 minutes, until puffed and golden and the custard is set in the centre. Serve hot or warm with dollops of cream.
Cook’s note: You can use well-drained, tinned pear quarters if fresh pears aren’t available.
DRINKS MATCH: Add a touch of cherry, apple and cinnamon zing to this pear-packed pudding with a glass of the Citizen Cherrybomb Cider 330ml ($14.99 x 6pk). A tasty collab between Citizen Brewery and Morningcider, at least twenty Central Otago cherries are squeezed into every can and it rolls across the creamy custard beautifully. citizen.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!