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Baked pear and walnut ginger bread pudding with crème fraiche

Claire Macdonald from Seasonally Scottish
For fans of dark, sticky and spicy desserts, this pear and walnut bread pudding from Claire Macdonald is sure to score big points

Baked pear and walnut ginger bread pudding with crème fraiche

Method

1. Preheat the oven to 180C/gas 4. Lightly butter an ovenproof baking dish.

2. Make the topping first. Melt the butter and sugar together in a saucepan and stir over a gentle heat for 1-2 minutes, until the sugar as dissolved.

3. Pour the mixture into an ovenproof dish and arrange the sliced pears and walnuts over it.

4. Sieve the flour into a large bowl and add the bicarbonate of soda and the spices.

5. Beat the egg, sugar, treacle, milk and melted butter together until smooth.

6. Stir in the flour and spice mixture and beat until thoroughly combined.

7. Spoon the mixture over the pears and walnuts and bake for 40-50 minutes, until risen and springy. Serve warm with generous amounts of crème fraiche.

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Serves: 4

Prep: 25 min
Cook: 55 min

Ingredients

For the topping

50g Butter
120g soft brown sugar
1x400g can Pears, drained and sliced
2 tbsp walnut pieces

For the bread pudding

120g Flour, sieved with
1/2 tsp Bicarbonate of soda
2 tsp Cinnamon
1 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
1 large egg
100g soft light or dark brown sugar
75g treacle
100ml Milk
50g Butter, melted
crème fraiche, to serve