Thursday, 22 September 2011

Caramalised Pear Gingerbread

This is a fabulous recipe, caramelised pears on top of a ginger spiced sponge.

Ingredients
2 cups plain flour
1 teaspoon of salt
3 teaspoons ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
½ cup of treacle or golden syrup
80g butter
2/3 cup brown sugar
1 large egg or 2 small eggs
½ cup milk warmed
For caramel topping
1/3 cup brown sugar
55g melted butter
4 -5 ripe pears peeled and sliced or one 400g tin of pear halves

Method
Line a lamington tin, and preheat oven to 180 degrees.
Sift flour, salt, ginger, baking powder and baking soda into a large bowl.
Place treacle, butter and brown sugar into a saucepan and heat slowly until sugar has dissolved, stirring constantly. Cool mixture.
Stir treacle mix into dry sifted ingredients, along with the warmed milk and the egg.
Topping: Mix brown sugar, melted butter together and spread evenly over the base of the lamington tin.
Drain pears if using tinned, slice and arrange neatly over the caramel topping mix.
Pour cake batter over the pears and bake for around 40 minutes or until ginger bread springs back.
When cool turn ginger bread out and slice into desired shape. For a fancy desert use heart or other shaped cutter to add interest and give the leftovers to crew.

This recipe can be used for a dessert by serving warm with a crème Anglaise, or with vanilla bean ice cream and extra caramel sauce.

 This is a great cake for crew especially during a passage due to the ginger content.
The ginger bread only requires one egg a great bonus if eggs are limited, can use tinned pears so fresh fruit is unnecessary or can be replace with apple.

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