Baked Pear, Ginger and Citrus Custard Pudding
Photography Josh Griggs.
The ginger and orange flavours in this easy and delicious pudding also work well with other fruits like fresh figs, stonefruit and cherries.
Serves: 6
INGREDIENTS
3 ripe pears, peeled, halved and cored (see Cook’s note)
CUSTARD
½ cup plain flour
½ cup golden caster sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 tablespoon grated fresh ginger
½ cup milk
½ cup cream
TO COOK and serve
¼ cup sliced almonds, lightly toasted
softly whipped cream
Equipment: Lightly grease a 6 cup-capacity ovenproof baking dish or frying pan.
METHOD
Preheat the oven to 170°C fan bake.
Cut each pear half into 3 wedges and place in the base of the dish.
Custard: Whisk the flour, sugar and eggs together in a bowl until smooth. Add all the remaining ingredients and whisk until smooth. Pour the custard over the pears.
To cook and serve: Scatter over the almonds. Bake for 40-45 minutes, until puffed and golden and the custard is set in the centre. Serve hot or warm with dollops of cream.
Cook’s note: You can use well-drained, tinned pear quarters if fresh pears aren’t available.
DRINKS MATCH: Add a touch of cherry, apple and cinnamon zing to this pear-packed pudding with a glass of the Citizen Cherrybomb Cider 330ml ($14.99 x 6pk). A tasty collab between Citizen Brewery and Morningcider, at least twenty Central Otago cherries are squeezed into every can and it rolls across the creamy custard beautifully. citizen.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.