Stem ginger sponge pudding

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
¼ teaspoon of vanilla essence
75g stem ginger in syrup


Featured in:
January 2014

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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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

5 hours ago  ·