Ginger and Cinnamon Pear Pudding

INGREDIENTS

For the poached pears:

6 medium pears, under-ripe, stalk kept on, peeled

330g soft brown sugar

1.5L water

1 cinnamon quill

1 vanilla pod, seeds scraped and pod set aside

5cm fresh ginger cut in half

1 lemon

For the pudding:

6 large free-range eggs

165g caster sugar

180g almond flour

200g double cream plain yogurt

1 tsp or 4g baking powder

35g corn flour

1 tsp or ground cinnamon

1 tsp or ground ginger

Seeds from 1 vanilla pod

To serve:

Icing sugar, for dusting

Fresh vanilla bean custard, to serve

METHOD

Core the pears from the bottom using a melon baller or a small sharp knife. Place them in a bowl of water with the juice of half a lemon while you prepare the poaching liquid – this keeps the pears from discolouring.

Place the water, sugar, ginger, cinnamon quill, remaining lemon, and vanilla pod in a Le Creuset 24cm Deep Casserole and place over medium heat. Bring to a boil and then reduce to a simmer. Fully submerge the pears in the liquid and poach for 20 minutes until soft. Remove and place them into iced lemon water immediately to stop the cooking process and prevent discolouring.

Preheat the oven to 180°C oven fan.

Grease a Le Creuset 26cm Heritage Rectangular Dish with baking spray.

In a large mixing bowl whisk the eggs, reserved vanilla seeds, and sugar until well combined.

Sift the corn flour, spices, baking powder, and almond flour making sure there are no lumps. Whisk the dry ingredients until well-combined well. Fold the yoghurt into the eggs and sugar until combined and then fold the dry ingredients into the wet ingredients until well combined.

Arrange the poached pears in the rectangular dish, pour the batter over the pears, and bake for 1 hour and 10 minutes or until a skewer inserted comes out clean.

Remove from the oven and allow the pudding to cool slightly. Dust with icing sugar and serve warm with custard.

Optional: Reduce the poaching liquid by ¾ to serve with the pudding.