23 rd 
Sticky toffee pear and ginger pudding
Total Time: 1 hr 15 mins
Prep Time: 15 mins
Cook Time: 1 hr
Serves: 8
Ingredients
For the pudding:
150 gram(s) dates, chopped small
125 gram(s) butter, softened
125 gram(s) caster sugar
2 eggs, lightly beaten
175 gram(s) self-raising flour
5 mls baking powder
5 mls ground ginger
For the sauce:
50 gram(s) butter
75 gram(s) soft brown sugar
75 mls double cream
4 pears, peeled and chopped
3 balls stem ginger in syrup, chopped
You will need: buttered 20.5cm/8in round tin or ovenproof dish
Method
Preheat oven to gas mark 3/170⁰C (160⁰C in a fan oven). In a bowl, add dates and cover with 75ml/3fl oz boiling water. Leave to soak for about 10 mins, then drain and set aside. Meanwhile, in a large bowl, mix butter and sugar with a whisk till creamy. Gradually mix in eggs, then flour, baking powder and ground ginger, till smooth. Stir in dates and put to one side.
To make sauce, in a saucepan, melt butter and sugar till sugar dissolves. Remove from heat and stir in cream. Add pears and stem ginger, and stir to coat before pouring into prepared dish.
Spoon pudding over pears and bake for 1 hr, covering with foil halfway through. Pierce with a skewer to check it's cooked.
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