Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Pear parkin pudding with custard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 200g porridge oats
- 200g self-raising flour
- 2 tsp ground ginger
- ¼ tsp salt
- 175g treacle
- 140g butterplus extra for the dish and dotting over
- 140g light muscovado sugarplus a bit more
- 2 balls stem gingerfrom a jar, chopped, plus some of the syrup to serve
- 1 large egg
- 150ml milk
- 4 ripe pearspeeled, stalks cut off, cored and halved
- custardto serve (see recipe below)
Nutrition:
- kcal538
- fat22g
- saturates13g
- carbs81g
- sugars45g
- fibre5g
- protein9g
- salt0.91glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
step 2
Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
step 3
To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.
