Get the Recipe:
Ginger Pear Pudding Cakes
With fresh pears, crunchy pecans, and a magical butterscotch pudding, these Ginger Pear Pudding Cakes are a must-make for fall!
Ingredients
For the cake:
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/4 cup (60 ml) milk
- 1 cup peeled, cored, and diced pears, (1 medium pear)
- 1/3 cup (40 g) chopped pecans
- 1/4 cup (40 g) toffee bits
For the pudding:
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 tablespoon cornstarch
- pinch salt
- 2 tablespoons (28 g) unsalted butter
- 3/4 cup (180 ml) hot water
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Instructions
To make the cakes:
- Preheat oven to 375°F (190°C). Lightly butter four 8-ounce ramekins, and place them on a parchment-lined baking sheet.
- Mix the flour, sugar, baking powder, ginger, cinnamon, and salt. Add the milk, and beat until smooth.
- Stir in the pears, pecans, and toffee bits.
To make the pudding:
- Mix the brown sugar, cornstarch, and salt.
- Heat the butter and water together just until the butter melts. Gradually stir into the brown sugar mixture.
To assemble the cakes and bake:
- Divide the cake mixture among the ramekins, using about 1/4 cup in each.
- Divide the pudding mixture among the ramekins, using almost 1/4 cup in each. Do not stir.
- Bake 35 to 40 minutes, or until the cakes are browned, the tops are firm, and the edges are bubbly.
- Cool 5 to 10 minutes before serving.
Notes
- Recipe adapted from King Arthur.
- Store tightly covered in the refrigerator up to 2 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
