Baked Ginger Custard and Pear Puddings
Photography 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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.