Bake this lovely pud in advance then warm it up when you’re ready.
50g molasses sugar
50ml double cream
2 pears, cored and sliced
75g soft brown sugar
4 bobbles of stem ginger in syrup, cut into small dice
100g plain flour
125g dates, chopped
1 tsp bicarbonate of soda
Preheat the oven to 180C. Lightly grease a 2-pint pudding basin. Place 50g of the butter, the molasses and the cream in a pan and melt together gently. Bubble for a moment or so then add the pears, cooking them for 1 min. Spoon into the basin and set aside.
Cream the remaining butter and soft brown sugar, then add the egg and beat it in. Add the stem ginger, flour and 2tbsp of the syrup from the ginger jar. Mix it all together to create a smooth yet lumpy batter.
Place the dates in a pan with 100ml water and heat until just boiling. Add the bicarbonate of soda, stirring well. It will foam up considerably. Fold the dates into the pudding batter and then pile the batter on top of the pears. Bake for 45-50 mins until springy. Test with a skewer to make sure it is cooked in the middle.
To reheat, just cover and place in the oven at 160C for 20 mins. Turn out and serve with lashings of crème anglaise.
Recipe: Lesley Holdship