2 ripe pears, peeled
85g golden syrup
175g self-raising flour
175g dark muscovado sugar, plus 1 teaspoon extra
6 balls stem ginger from a jar
100g butter, plus extra for greasing
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
For the ginger brandy syrup:
85g dark muscovado sugar
50ml syrup from the ginger jar
Preheat the oven to 180C.
Make the syrup mix.
Bring the syrup, sugar and milk to boil in a saucepan and let the mixture simmer until the ingredients have dissolved. Remove from the heat and allow to cool.
Make the crumbs.
Blend together the butter, flour, bicarb, ground ginger and cinnamon in a food processor until it makes fine crumbs.
Prepare the filling.
Butter a pudding basin and sprinkle the 1 teaspoon of sugar on the bottom. Cut 3 balls of ginger in half and place 5 halves on the bottom of the basin forming the points of a star. Slice 1 pear through, without cutting through the stalk and place it amongst the ginger fanning it out by pressing on it gently.
Make the batter.
Core the remaining of the pears and cut them into thin slices. Finely chop the remaining half of the ginger. Pour the cooled syrup and the egg into the food processor with the crumbs blend this all together to form a batter. Take out the blade of the processor and stir in the chopped ginger and sliced pears.
Place the batter into the pudding basin and bake for 1 hour and 20 minutes until the pudding has risen and turned dark golden.
Make the syrup.
Melt the syrup ingredients in a saucepan until the sugar dissolves and boil briefly.
Just before serving, turn the pudding out of the basin and drizzle over the syrup. Serve with custard.