Pear Gingerbread Pudding Recipes

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

GINGERBREAD-PEAR MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

GINGER PEAR BREAD

Steps:

• Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
• Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

STICKY GINGER PEAR PUDDING

Steps:

• Put the syrup, sugar and milk into a saucepan, then bring to a simmer to dissolve. Leave to cool almost completely while you get on with everything else. Heat oven to 180C/fan 160C/gas 4.
• Put the butter, flour, bicarb, ground ginger and cinnamon into a food processor, then pulse until it forms fine crumbs. Generously butter a 1.4-litre pudding basin and sprinkle 1 tsp sugar into the bottom. Cut 3 of the ginger balls in half and put 5 halves, rounded-side down, into the bottom, like the points of a star. Cut one cheek from a pear, then slice through about 10 times, without cutting through the stalk end. Put this into the bottom of the bowl amongst the ginger, then press gently so that the pear fans out. Core, then thinly slice the remaining pear. Finely chop the rest of the ginger.
• Tip the cooled syrup mix and egg into a food processor, then quickly whizz with the dry ingredients to a batter. Take out the blade, then stir in the chopped ginger and sliced pear. Scrape the mix into the basin, then bake for 1 hr 20 mins until risen and dark golden, and a skewer comes out clean. Whatever you do, don't open the oven before 45 mins is up.
• To finish, gently melt the syrup ingredients in a pan together until the sugar dissolves, then boil briefly. Turn the pudding out of its basin just before serving, spoon over the syrup and serve with custard.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Make topping:
• Peel and core pears and cut each into 8 wedges.
• Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
• Make cake:
• Preheat oven to 350°F.
• Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
• Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
• Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

PEAR GINGERBREAD PUDDING.

Steps:

• Grease an 8 inch square (2L) glass baking dish. Spread pears in dish and drizzle honey over it. Set aside.
• In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg. (The secret to loosening molasses is to let it sit in a small bowl of warm water. I learned this from a cooking show and it works like a charm.).
• In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt. Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water. Pour over pears.
• Bake in a preheated 350 F degree (180 C) oven until straw or cake tester inserted in center of cake comes out clean. Serve warm. They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.

GINGER & PEAR BREAD & BUTTER PUDDING

Steps:

• Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
• Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
• Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
• Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

PEAR-GINGERBREAD UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
• Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.