Baked Ginger Custard and Pear Puddings
Photography by Manja Wachsmuth.
This is probably my easiest and most versatile pudding recipe. In the past, I’ve used fresh figs, stone fruit, cherries and mango and all were delicious.
Serves: 6
INGREDIENTS
2–3 firm but ripe pears, peeled, quartered and cored
Custard
3 large eggs, size 7
⅓ cup plain flour
¼ cup caster sugar
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1 tablespoon grated fresh ginger
1 cup milk
1 cup cream
To cook
1 tablespoon icing sugar, plus extra for serving
¼ cup sliced almonds
METHOD
Lightly grease 6 x 150ml-capacity shallow ovenproof baking dishes.
Preheat the oven to 170°C fan bake. Cut the pear quarters in thin wedges and arrange, slightly overlapping in the base of the dishes.
Custard: Whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, grated ginger, milk and cream and whisk until well combined. Carefully pour the custard over the pears then dust the tops with icing sugar and scatter over the almonds.
Bake for 25 minutes until the custard is just set and the top is puffed and golden. The puddings will deflate quickly when removed from the oven.
Serve hot or warm, dusted with extra icing sugar and a dollop of cream, if desired. Serves 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.