Parkin puddings with pan-fried pears

Parkin puddings with pan-fried pears
  • Serves icon Serves 6
  • Time icon Hands-on time 45-50 min, oven time 20 min

Parkin is similar to sticky gingerbread but has the addition of oatmeal, giving it a slightly nutty texture. To make these puddings extra moreish, we’ve added finely chopped stem ginger.

Nutrition: per serving

Calories
535kcals
Fat
17g (9.6g saturated)
Protein
7.1g
Carbohydrates
86.2g (56.6g sugars)
Fibre
4.7g
Salt
0.7g
Calories
535kcals
Fat
17g (9.6g saturated)
Protein
7.1g
Carbohydrates
86.2g (56.6g sugars)
Fibre
4.7g
Salt
0.7g

Ingredients

  • 75g unsalted butter, plus extra for greasing
  • 175g plain flour
  • ½ rounded tsp bicarbonate of soda
  • ½ tsp baking powder
  • 2 tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground mixed spice
  • 150g stem ginger pieces (from a jar of stem ginger in syrup)
  • 100g light muscovado sugar
  • 2 tbsp golden syrup
  • 2 tbsp black treacle
  • 2 medium free-range eggs, beaten
  • 50g medium oatmeal
  • Clotted cream to serve

For the pears and spiced golden syrup

  • 150g golden syrup
  • ½ tsp ground mixed spice
  • Large squeeze lemon juice
  • 3 ripe but firm pears, such as williams
  • 25g unsalted butter

You’ll also need… 

  • 6 x 250ml non-stick pudding moulds

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Grease the moulds with butter and put on a baking tray. Sift the flour, bicarb, baking powder, ginger, nutmeg, mixed spice and a pinch of salt into a bowl. Whizz the stem ginger in a mini food processor until finely chopped. Put the remaining butter, muscovado sugar, 2 tbsp golden syrup and black treacle in a large pan, then warm gently, stirring, until smooth. Stir in the stem ginger, then fold in the flour mixture, eggs, oatmeal and 150ml warm water. Divide the mixture equally among the moulds and bake for 20 minutes.
  2. Meanwhile, for the syrup, heat the golden syrup, mixed spice and lemon  juice gently in a pan for a minute or so. Set over a low heat to keep warm.
  3. Peel, quarter and core the pears. Melt the butter in a non-stick frying pan and lightly brown the pears over a medium-high heat for 2-3 minutes, turning now and then. Add a splash of the spiced golden syrup and cook for 1-2 minutes.
  4. Turn out the parkin puddings into warmed bowls and add the pears. Drizzle over a little of the remaining syrup and serve with clotted cream (leftover syrup is great drizzled over a winter fruit salad or hot pancakes).

delicious. tips

  1. Make the puddings up to 24 hours ahead, cover and chill, then reheat in a microwave or medium oven.

    They will freeze for up to 1 month, individually wrapped in cling film. Make the pears and syrup to serve.

Recipe By

Debbie Major

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