Baked Ginger Custard and Pear Puddings
Photography by Manja Wachsmuth.
This is probably my easiest and most versatile pudding recipe. In the past, I’ve used fresh figs, stone fruit, cherries and mango and all were delicious.
Serves: 6
INGREDIENTS
2–3 firm but ripe pears, peeled, quartered and cored
Custard
3 large eggs, size 7
⅓ cup plain flour
¼ cup caster sugar
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1 tablespoon grated fresh ginger
1 cup milk
1 cup cream
To cook
1 tablespoon icing sugar, plus extra for serving
¼ cup sliced almonds
METHOD
Lightly grease 6 x 150ml-capacity shallow ovenproof baking dishes.
Preheat the oven to 170°C fan bake. Cut the pear quarters in thin wedges and arrange, slightly overlapping in the base of the dishes.
Custard: Whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, grated ginger, milk and cream and whisk until well combined. Carefully pour the custard over the pears then dust the tops with icing sugar and scatter over the almonds.
Bake for 25 minutes until the custard is just set and the top is puffed and golden. The puddings will deflate quickly when removed from the oven.
Serve hot or warm, dusted with extra icing sugar and a dollop of cream, if desired. Serves 6.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.