Steamed pear and ginger sponge

One thing that is done extremely well over here in the UK are steamed puddings, and each area seems to have their own individual specialities. Added to that wonder, is the fact that there are not only sweet ones, but savoury ones as well. They are all very traditional, and whilst most are made using a suet batter, occasionally you will find one which uses the extravagance of butter! In this article we bring you five recipes for making pear and ginger puddings.

Pears and ginger go really well together and this cold weather pudding is a great favourite now at the restaurant. It is delicious with custard or cream. Those who shy away from making steamed puddings are missing such treats. After all, it is only a sponge which is left to steam rather than bake.

It can be reheated (either a portion at a time in a microwave, or the whole pudding can simply be reheated in the same way it was cooked).

The only word of warning is to make sure you always have some water in the pan as boiling dry is something to be avoided.

Steamed pear and ginger sponge

Serves 6

Ingredients:

175g caster sugar

175g baking margarine (e.g. Stork) or butter

175g self raising flour

3 eggs

Half jar of stem ginger in syrup – chopped

2 medium sized pears

2 pint pudding basin

Greaseproof paper or baking parchment, string, deep saucepan with fitted lid.

METHOD:

For sponge mixture:

Cream the butter or margarine and sugar together. Gradually beat in the eggs. Then fold in the flour, together with the chopped ginger.

For the rest of the pudding:

Prepare the bowl before you start. Grease the inside with butter.

Peel and core the pears and place slices over the base of the bowl. Pour over half the syrup from the ginger. Retain the other half jar for later use.

Place the sponge mix on top of the pears.

Cover the basin with a sheet of greaseproof paper, folded to include a pleat. This allows room for the sponge to rise. Tie a piece of string round the basin to secure the paper. If you wish you can use a cloth round the basin or form a handle with string to make lifting out of the pudding easier but I find it easy enough, with care, to remove the cooked pudding so long as the saucepan used has some space between the basin and the side.

Place a trivet or ramekin dish in the saucepan to keep the pudding from sitting on the bottom of the pan, where it may crack. Place the pudding on the trivet and put hot water into the pan to come approximately half way up the basin.

Boil steadily for 1 1/2 hours. Check the water level on occasions and top up as necessary. Do not allow to boil dry or the pudding will be ruined. The pudding is cooked when it has risen and is springy to the touch (you can check it through the paper). Prior to serving, take the paper off and use a knife to loosen the sides of the pudding before turning out. Serve with custard or cream.

Anne Marshall is from The Barn Restaurant at the Old Dairy Farm Centre in Upper Stowe, Northamptonshire.

Pear and Ginger pudding 2

This upside-down pudding makes a delicious accompaniment to afternoon tea, and also works well as a dessert. I like to use a firm, flavoursome pear, such as conference as I find the flavour works particularly well with the ginger sponge. Serve with a little creme fraiche. The quantities shown in this recipe make enough for a 20cm cake, approximately 12 servings.

Ingredients
200g Butter
200g Soft brown sugar
3 Pears, cored, peeled and quartered
2 Eggs, beaten
125g Flour
1 tsp Baking powder
2 tsp Ground ginger

Method
Melt 75g of the butter and add 75g of the sugar.
Heat gently until the sugar has dissolved.
Add the pears and stir gently to coat the pear quarters.
Arrange the pear quarters onto the base of a greased 20cm cake tin and drizzle over a little of the melted butter.
In a separate bowl, beat together the remaining butter and sugar to a creamy consistency.
Gradually add the egg and the flour, adding a little of each at a time.
Add the ginger and baking powder and fold in.
Test the consistency of the sponge mixture to see if it drops off the end of a spoon in a big dollop. If it is too dry, add a little milk, until dropping consistency is reached.
Spoon the cake mix evenly over the pears.
Place into an oven at 180 degrees C and bake for 40 – 45 minutes, or until the cake is risen and golden.
To ensure the cake is cooked, gently press in the middle – the cake should bounce back into shape.
When cooked, remove from the oven and allow to cool slightly before transferring (upside-down of course) to a wire cooling rack.
Drizzle the remaining syrup over the cake once it is cool.

Pear and Ginger pudding 3

Ingredients
Serves: 6
Sunflower oil for greasing
1 tablespoon dark muscovado sugar
450 g (1 lb) firm pears, such as Conference, peeled, cored and sliced
For the batter:
125 g (4½ oz) plain white flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
100 ml (3½ fl oz) skimmed milk
125 g (4½ oz) dark muscovado sugar
3 tablespoons black treacle
1 egg
2 tablespoons sunflower oil
To serve: low-fat custard (see footnote from Rhubarb, Orange and Ginger Crumble on this website) or natural yoghurt

Pear and ginger pudding 4

Preparation method
Prep: 25 mins | Cook: 45 mins
1. Heat the oven to 180°C (350°F, gas mark 4). Brush a 22 cm (8½ in) round cake tin with oil. Line the base with baking paper and sprinkle it with sugar. Arrange the pears in the base in a wagon wheel pattern.
2. To make the batter, sift together the flour, bicarbonate of soda, cinnamon and ginger. Heat the milk, sugar and treacle together, stirring until the sugar has dissolved. Beat together the egg and oil, then stir them and the milk mixture into the flour, beating well to give a smooth texture.
3. Tip the mixture over the pears and bake for 35-40 minutes until risen and firm to the touch.
4. Run a knife around the edge of the pudding and turn it out onto a plate. Serve hot, with custard or yoghurt.

Steamed pear and ginger pudding with egg nog 5

Method
For the sauce:
In a medium sized heavy based saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring until sugar is dissolved. Stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Remove a quarter of the sauce. Add pears to the pot and coat with sauce. Pour into the base of a greased pudding basin (or divide between 6 x 1 cup individual pudding moulds).

For the Pudding:
Cream butter and sugar. Add egg and vanilla extract and beat until well combined. Stir in ginger and then flour and milk alternatively. Mix until well combined.
Spoon mixture into the pudding basin on top of the caramel pear mixture. Don’t fill the pudding bowl (or individual bowls) more than ¾ full to allow for rising.
Cover tightly with the pudding basin lid or with baking paper and then foil.
Steam in a saucepan of simmering water (sit the pudding on an upturned small plate so that it is not on the bottom of the saucepan) for 1½ hours. If you are making small puddings, you can cover the ramekins with a round of baking paper and steam them in a Chinese bamboo steamer over a pan of simmering water for about 45 minutes.
Turn out onto a warm plate and serve with remaining warm butterscotch sauce and thick cream or custard.
Notes
Steamed puddings are simply cake mixtures that are cooked in a sealed vessel placed in a lidded container of simmering water. The perfect winter dessert, you can serve them hot or warm, accompanied by a sauce, cream or ice cream. They are guaranteed to revive genuine childhood pleasure right here and now.

Do:
• Experiment with a variety of containers to create different effects: moulds, china teacups, etc.
• Grease the containers heavily so puddings slip out easily.
• Cream butter and sugar thoroughly for a light-as-air result.
• Remember that puddings can be cooked ahead and then microwaved (covered) for around 30 seconds for each smaller pudding, or around 2 minutes for larger ones, to take the panic out of the timing.
• Experiment with flavours, especially seasonal fruits.

Don’t:
• Replenish cooking water with cold water as this will drop the temperature.
• Forget to put a pleat in the paper covering to allow for expansion.
• Feel restricted by traditional flavours.
• Feel restricted to the traditional metal mould with clip lid.
• Deprive your loved ones of this most glorious of desserts!

Twists on tradition
Today’s culinary twists give us the best of time-honoured and contemporary cooking:
• Syrup puddings add extra lushness and are limited only by your imagination.
• Try Asian or Middle Eastern flavours, spices and ingredients.
• Try steaming by placing individual puddings in a bamboo steamer set over a wok.
• Try a savoury pudding using a muffin mix, well-flavoured with ingredients like olives,
• semidried tomatoes and herbs.

Egg Nog
1 free range egg
1½ teaspoons sugar
½ measure each of brandy, dark rum and madeira or sherry
1 cup milk
? cup cream
Grated fresh nutmeg
Shake in cocktail shaker with ice and strain into glass. Sprinkle with grated nutmeg.
Dessert Recipes with Bill & Sheila
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