Tested till perfect Pear Gingerbread Pudding
Pear Gingerbread Pudding
Photography by Matthew Kimura

Pear Gingerbread Pudding

This warm pudding uses fancy instead of cooking molasses for a delicate, light molasses flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2004

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 2pearpears, peeled, cored and cubed
  • 2 tbsp 2tbspliquid honey

Gingerbread Topping:

  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 cup 1/4cupfancy molasses
  • 1 1eggeggs
  • 3/4 cup 3/4cupall-purpose flour
  • 1 tsp 1tspground ginger
  • 1 tsp 1tspcinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspground cloves
  • 1 pinch 1pinchsalt
  • 2/3 cup 2/3cuphot water
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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 salt ; 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.

Nutritional Information Per serving: about

cal 357 pro 3g total fat 17g sat. fat 10g
carb 51g fibre 2g chol 79mg sodium 271mg

% RDI:

calcium 5 iron 13 vit A 16 vit C 3
folate 12
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