PEAR PARKIN PUDDING WITH CUSTARD
This easy and comforting pud is the perfect way to round off a family lunch
Provided by Good Food team
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
- Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
- To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.
Nutrition Facts : Calories 538 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 45 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.91 milligram of sodium
BAKED PEAR PUDDING
I have not made this but thought it looked interesting (for those of us that like pears that is). It is from our local TV guide from a column called the Chopping Block by Philomena Corradeno
Provided by Bergy
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.
- Toss together the nuts, cinnamon, pears& biscuit mix.
- Place this mixture in a shallow baking dish.
- in a saucepan combine the pear syrup, brown sugar& butter.
- Heat to boiling, add lemon zest and lemon juice.
- Pour over the pears in the baking dish.
- Bake in 375F oven for 30 minutes serve warm.
Nutrition Facts : Calories 396.9, Fat 14.8, SaturatedFat 5.4, Cholesterol 15.9, Sodium 497.2, Carbohydrate 64.9, Fiber 3.3, Sugar 43.4, Protein 4.2
STICKY GINGER SKILLET PARKIN
Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it's perfect with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
- Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.
Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CARAMEL AND PEAR PUDDING
Here is a lovely winter dessert that uses fresh seasonal pears. It's easy to fix and a comforting treat after any meal. I enjoy snacking on it while sitting by the fireplace. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 274 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 164mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
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- Heat the oven to 180°C/160°C fan/gas 4. Grease the moulds with butter and put on a baking tray. Sift the flour, bicarb, baking powder, ginger, nutmeg, mixed spice and a pinch of salt into a bowl. Whizz the stem ginger in a mini food processor until finely chopped. Put the remaining butter, muscovado sugar, 2 tbsp golden syrup and black treacle in a large pan, then warm gently, stirring, until smooth. Stir in the stem ginger, then fold in the flour mixture, eggs, oatmeal and 150ml warm water. Divide the mixture equally among the moulds and bake for 20 minutes.
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- Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.
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