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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