Pear Gingerbread Pudding
This warm pudding uses fancy instead of cooking molasses for a delicate, light molasses flavour.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 357 |
| pro | 3 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 51 g |
| fibre | 2 g |
| chol | 79 mg |
| sodium | 271 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 16% |
| vit C | 3% |
| folate | 12% |
-
2 pears, peeled, cored and cubed
2 tbsp (25 mL) liquid honey
Gingerbread Topping:
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) fancy molasses
1 egg
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) each ground ginger and cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) ground cloves
Pinch salt
2/3 cup (150 mL) hot water
Preparation:
Spread pears in greased 8-inch (2 L) glass baking dish; drizzle with honey. Set aside.
Gingerbread Topping:
In large bowl, beat butter with sugar until fluffy; beat in molasses and egg until combined. in separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and sa< stir into molasses mixture alternately with hot water, making 3 additions of dry ingredients and 2 of water. Pour over pears.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Serve warm.
Source
Canadian Living Magazine: February 2008
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