It’s not too late to make this delicious dessert, a riff on steamed pudding and gingerbread. Similar to a one served at the Meyrick Hotel (Eyre Square, Galway), this pudding starts with deliciously gooey pears on the bottom and finishes when the cake is turned upside down to reveal them as a deliciously gooey top! In between is a rich, dark, and spicy ginger cake that simply begs to be topped with whipped or clotted cream! You’ll find the recipe in both Favorite Flavors of Ireland and Christmas Flavors of Ireland. Happy Christmas / Nollaig Shona Duit!
Pear and Ginger Pudding
8 tbsp. unsalted butter
1/2 cup light brown sugar
1 (15 oz.) can sliced pears in fruit juice, drained
1/2 cup sultanas (golden raisins)
1 cup all-purpose flour
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 large egg, beaten
1/2 cup (packed) dark brown sugar
1/2 cup treacle or dark corn syrup
2/3 cup ml milk
Confectioners’ sugar for dusting
Whipped or clotted cream for serving
1. Preheat the oven to 350° F. Butter an 8-in. round baking pan.
2. In a small saucepan over medium heat, melt 4 tbsp. of the butter with the brown sugar. Stir for 1-2 minutes, or until the butter is melted and the mixture is smooth. Pour into the prepared pan. Arrange the pears, overlapping slightly, over the mixture and sprinkle with the raisins. Melt the remaining 4 tbsp. butter. Set aside.
3. In a medium bowl, combine the flour, baking soda, and spices. Whisk the egg into the melted butter, and then whisk in the brown sugar, treacle or corn syrup, and milk. Stir into the flour mixture until blended. Spoon over the pears.
4. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven, let cool for 15 minutes in pan, and then place a large plate or platter over the cake and invert the cake.
5. To serve, cut into slices, dust with confectioners’ sugar, and serve warm with the cream.
Cooking Your Way to Christmas: