Baked Pear, Ginger and Citrus Custard Pudding
Photography Josh Griggs.
The ginger and orange flavours in this easy and delicious pudding also work well with other fruits like fresh figs, stonefruit and cherries.
Serves: 6
INGREDIENTS
3 ripe pears, peeled, halved and cored (see Cook’s note)
CUSTARD
½ cup plain flour
½ cup golden caster sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 tablespoon grated fresh ginger
½ cup milk
½ cup cream
TO COOK and serve
¼ cup sliced almonds, lightly toasted
softly whipped cream
Equipment: Lightly grease a 6 cup-capacity ovenproof baking dish or frying pan.
METHOD
Preheat the oven to 170°C fan bake.
Cut each pear half into 3 wedges and place in the base of the dish.
Custard: Whisk the flour, sugar and eggs together in a bowl until smooth. Add all the remaining ingredients and whisk until smooth. Pour the custard over the pears.
To cook and serve: Scatter over the almonds. Bake for 40-45 minutes, until puffed and golden and the custard is set in the centre. Serve hot or warm with dollops of cream.
Cook’s note: You can use well-drained, tinned pear quarters if fresh pears aren’t available.
DRINKS MATCH: Add a touch of cherry, apple and cinnamon zing to this pear-packed pudding with a glass of the Citizen Cherrybomb Cider 330ml ($14.99 x 6pk). A tasty collab between Citizen Brewery and Morningcider, at least twenty Central Otago cherries are squeezed into every can and it rolls across the creamy custard beautifully. citizen.co.nz
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