Pear, Ginger & Hazelnut Puddle Pudding | Recipe | Natalie Penny

Name: Pear, Ginger & Hazelnut Puddle Pudding | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4.; Peel, core and quarter the pears, and set aside.; Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl, then gradually whisk them into the dry ingredients until just combined, being careful not to over-mix.; Grease a baking dish with oil, and pour in the batter. Place the pears on top – they don't need to be fully submerged.; Combine the ingredients for the coconut caramel and pour it over the pears. Sprinkle over the hazelnuts, and place in the preheated oven for 30-35 minutes.; When the pudding is ready, it will be golden brown and lightly firm to the touch.; Serve immediately with your choice of plant-based cream, custard or vanilla ice cream.

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In this recipe, soft sponge is warm with ginger, juicy with ripe pears, and sticky with a rich, coconut-caramel puddle bottom. I had a lot of fun…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4.
Peel, core and quarter the pears, and set aside.
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl, then gradually whisk them into the dry ingredients until just combined, being careful not to over-mix.
Grease a baking dish with oil, and pour in the batter. Place the pears on top – they don't need to be fully submerged.
Combine the ingredients for the coconut caramel and pour it over the pears. Sprinkle over the hazelnuts, and place in the preheated oven for 30-35 minutes.
When the pudding is ready, it will be golden brown and lightly firm to the touch.
Serve immediately with your choice of plant-based cream, custard or vanilla ice cream.