Autumn, Sweet

Pear, Ginger & Hazelnut Puddle Pudding

In this recipe, soft sponge is warm with ginger, juicy with ripe pears, and sticky with a rich, coconut-caramel puddle bottom.

I had a lot of fun developing (and tasting!) this recipe, and I think you’ll love it too. It’s ideal for a weekend treat and for sharing with friends and family, creating a special moment around the table as the cooler nights draw in.

SERVES:
6-8

Ingredients

4 small to medium pears

Dry ingredients

1½ cups lightly packed self-raising flour, plus 3 tbsp

½ cup ground hazelnuts

2 tsp baking powder

2 tsp ground ginger

½ cup coconut sugar or soft brown sugar

Wet ingredients

1½ cups oat milk, or your preferred alternative

1 tbsp apple cider vinegar or lemon juice

2 tsp vanilla extract

½ cup groundnut oil or coconut oil, melted

2-3 balls of stem ginger in syrup, finely diced

For the coconut caramel

1¼ cups coconut sugar or soft brown sugar

2 tbsp syrup from a jar of stem ginger

250ml boiling water

To finish

2 tbsp hazelnuts, finely chopped

Plant-based cream, custard or vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Peel, core and quarter the pears, and set aside.
  3. Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl, then gradually whisk them into the dry ingredients until just combined, being careful not to over-mix.
  4. Grease a baking dish with oil, and pour in the batter. Place the pears on top – they don't need to be fully submerged.
  5. Combine the ingredients for the coconut caramel and pour it over the pears. Sprinkle over the hazelnuts, and place in the preheated oven for 30-35 minutes.
  6. When the pudding is ready, it will be golden brown and lightly firm to the touch.
  7. Serve immediately with your choice of plant-based cream, custard or vanilla ice cream.
Print Recipe

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