If you love fall, you have to make these Ginger Pear Pudding Cakes! They have fresh pears, crunchy pecans and a magical butterscotch pudding.
INGREDIENT
FOR THE CAKE:– 1/2 cup (60g) all-purpose flour– 1/4 cup (50g) granulated sugar– 3/4 teaspoon baking powder– 1/4 teaspoon salt– 1/4 teaspoon ground ginger– 1/8 teaspoon ground cinnamon– 1/4 cup (59ml) milk– 1 cup peeled, cored, and diced pears (1 medium pear)– 1/3 cup (40g) chopped pecan– 1/4 cup (40g) toffee bitFOR THE PUDDING:– 1/2 cup (100g) firmly packed light brown sugar– 1 tablespoon cornstarch– pinch of salt– 2 tablespoons (28g) unsalted butter– 3/4 cup (177ml) hot water
HOW TO MAKE THE CAKES:
Warm the oven up to 375°F. Spread some butter on four 8-ounce ramekins and set them on a baking sheet lined with parchment paper.
Step 1
INSTRUCTIONS
Add the pecans, pears, and toffee bits and mix them in.
Step 2
Add the salt, cornflour, and brown sugar to a bowl and mix them together.
Step 3
Just heat the butter and water until the butter melts. Add slowly while stirring into the brown sugar mix.
Step 4
To put the cakes together and bake them, put about 1/4 cup of the cake batter in each ramekin.
Step 5
Use about 1/4 cup of the custard mix in each ramekin to divide it up. Don't stir.
Step 6
The cakes should be baked for 35 to 40 minutes, or until the tops are firm and browned and the edges bounce back when pressed. After that, let it cool for 5 to 10 minutes.
Step 7
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