For one more gingerbread-inspired holiday treat, try this rich, spicy pear and ginger cake reminiscent of an upside-down cake your mother might have made. This recipe starts with a raisin-studded pear and caramel bottom that’s topped with gingerbread. After you flip it, serve it with whipped or clotted cream and a light dusting of confectioners’ sugar. Yum! You’ll find similar holiday recipes in my cookbook Christmas Flavors of Ireland. 

BOGO: Buy a signed copy now and receive a complimentary copy of Favorite Flavors of Ireland. Order at (Offer valid thru December 31)

Pear and Ginger Pudding

Serves 6 to 8

8 tablespoons unsalted butter

1/2 cup (packed) light brown sugar

1 (15 ounce) can sliced pears in fruit juice, drained

1/2 cup golden raisins

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon. ground ginger

Pinch ground cloves

Pinch ground nutmeg

1 large egg, beaten

1/4 cup (packed) dark brown sugar

1/3 cup golden syrup (light treacle) or corn syrup

2/3 cup milk

Confectioners’ sugar, for dusting

Whipped or clotted cream, for serving

1. Preheat the oven to 350° F. Line an 8-inch round baking pan with parchment paper.

2. In a small saucepan over medium heat, melt 4 tablespoons butter with brown sugar. Cook for 1 to 2 minutes, or until butter is melted and mixture is smooth; pour into prepared pan. Arrange pears, overlapping slightly, over mixture and sprinkle with raisins. Melt remaining 4 tablespoons butter; set aside.

3. In a medium bowl, combine flour, baking soda, and spices. Set aside.

4. In a separate medium bowl, whisk together egg and melted butter, and then whisk in brown sugar, treacle or corn syrup, and milk. Stir into flour mixture until blended; spoon over pears.

4. Bake for 35 to 40 minutes, or until a skewer inserted into center comes out clean. Remove from oven, let cool for 15 minutes in pan, and then invert cake onto a large plate or platter.

5. To serve, cut cake into slices, dust with confectioners’ sugar, and serve warm with  cream.

Views: 258

Tags: Cooking, Cuisine, Desserts, Food, Irish Christmas, Menus, Recipes, Sweets

Comment by Sarah Nagle on December 14, 2016 at 6:34pm

Love the recipe. I've made pear cakes before... but they always turned out more like pudding than cake. I think I don't drain my pears enough. Do you have any tips about how to judge how "drained" the pears should be?


You need to be a member of The Wild Geese to add comments!

Join The Wild Geese

The Wild Geese Shop

Get your Wild Geese merch here ... shirts, hats, sweatshirts, mugs, and more at The Wild Geese Shop.

Irish Heritage Partnership


Extend your reach with The Wild Geese Irish Heritage Partnership.

Congrats to Our Winners

© 2022   Created by Gerry Regan.   Powered by

Badges  |  Report an Issue  |  Privacy Policy  |  Terms of Service