Friday 15th December 2017
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Serves
Preparation time: 20 minutes
Cooking Time: 40 minutes

Ingredients
4 Williams pears
1 large raw beetroot
1 cinnamon stick
4 star anise
10 whole cloves
Pinch of ground nutmeg
250g granulated sugar
1 litre water
75g self-rising flour
75g butter at room temperature
75g Caster sugar
1 whole egg
ΒΌ teaspoon of vanilla essence
75g stem ginger in syrup

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Stem ginger sponge pudding with beetroot and winter spices poached pear

METHOD
Peel and slice the beetroot, place it in a deep pan with all the rest of the ingredients and the peeled whole pears and cook on medium heat for 20-25 minutes.

Cream the butter, sugar and vanilla to a paste, add the egg and fold in the sieved flour.

Butter and flour 4 oven proof ramekins.

Divide the mixture and bake at 180C for 14-15 minutes.

To serve unmould the puddings and top with chopped stem ginger and syrup.

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