Pear Gingerbread Pudding
Pear Gingerbread Pudding
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
- Portion size: 6
This warm pudding uses fancy instead of cooking molasses for a delicate, light molasses flavour.
Ingredients
- 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
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 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.
Source : Canadian Living Magazine: October 2004
