This delicious Pud is adapted from a recipe by Bill Granger. I have made a few small changes, and made it with GF SR flour.
Ingredients
3 large or 5 small firm but ripe Pears. Peeled, cored and quartered.
3 tablespoons orange juice.
55 g Demerara sugar
2 large eggs
200g caster sugar, ( extra to dust)
150 g SR, GF flour
Heaped teaspoon of ground ginger. ( plus extra to dust)
4 tablespoons of Sour Cream, light ok. Probably could use plain Greek yogurt.
125g butter melted
1 teaspoon vanilla
Cream to serve.
Process
Preheat oven to 180 ff.
Grease a oven dish, approximately 18 cm. You need one that the pears will fit close together in one layer.
Toss the pears, orange juice and Demerara sugar together and then spread out in over proof dish.
Into TMX bowl place eggs and sugar and beat on speed 4 for 1 minute.
Add flour and Ginger and mix 10 seconds, speed 4
Add Sour Cream, melted butter and vanilla and mix 10 seconds Speed 4.
Scrape down sides and mix Speed 4 for 5 seconds.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ginger with 1 Tablespoon of caster sugar and sprinkle over batter.
Bake 45 to 50 minutes. Test with wooden skewer to see it is cooked.
6 to 8 serves
Notes
Reheats well in microwave
Keeps well in fridge for a week.
Can use non GF flour.
