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    Pear and Stem Ginger Pudding with Toffee Apple Sauce

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    Pear and Stem Ginger Pudding with Toffee Apple Sauce

    Serves: 8


    • For the pudding:
    • 125g plain flour
    • ½ tsp bicarbonate of soda
    • 2tsp ground cinnamon
    • 1tsp ground ginger
    • 125ml sunflower oil
    • 2 large eggs
    • 200g Waitrose Ready-To-Eat Dried Pears, chopped
    • 2 pieces Waitrose Stem Ginger In Syrup, very finely diced
    • 125ml milk
    • 100g light muscovado sugar
    • For the sauce:
    • 2 medium Granny Smith apples, peeled, cored and cut into 5mm dice
    • 75g butter
    • 150g light muscovado sugar
    • 142ml pot double cream


    1. Preheat the oven to 180°C, gas mark 4. Line the base and sides of an 18cm springform cake tin with baking parchment.
    2. Make the pudding: sieve together the flour, bicarbonate of soda, cinnamon and ground ginger. Whisk together the sugar, oil and eggs until you have a thick, smooth mixture, then mix in the flour. Add the pears, ginger and milk and mix again. Pour the batter into the tin and bake for 45 minutes, or until it has risen, is golden and it springs back when lightly pressed in the centre. Remove from the oven and leave in the tin.
    3. Meanwhile, make the sauce. Place the diced apples in a heavy-based pan with the butter and sugar and heat gently until the butter has melted and the sugar has dissolved. Turn up the heat and, stirring constantly, cook over a high heat for about 5 minutes, until the colour of the sauce begins to darken, then remove the pan from the heat.
    4. Spoon about half the sauce over the pudding in the tin. Add the cream to the remaining sauce in the pan, and heat until it bubbles. Serve the warm pudding with the hot toffee apple sauce.

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