Baked Ginger Pudding, Cinnamon-Roasted Pears with Butterscotch Sauce - Edward Hayden
School of Cookery
Ingredients
- 8oz/225g plain flour
- 4oz/110g brown sugar
- 1 rounded teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 2 teaspoon of ground ginger
- 4oz/110g butter, melted
- 2 large eggs
- 1 large dessertspoon of black treacle
- 3floz/75ml milk
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