I love a traditional steamed, sponge pudding and this one flavoured with pear and ginger is really delicious. I served this unapologetically with instant custard, but obviously homemade would also be great, or with a pouring cream.

Ingredients

• 125g butter, softened
• 1 large pear, peeled, cored and diced
• 2 tbsp. golden caster sugar
• 2 balls stem ginger, finely chopped, plus 2tbsp ginger syrup
• 4 tbsp. golden syrup
• 125g light muscovado sugar
• Finely grated lemon zest
• 2 medium eggs, beaten
• 175g self raising flour
• 2tsp ground ginger
• 3 tbsp. perry or pear juice

Instructions

1. Grease 6 individual dariole moulds or ramekins. Put the pear into a pan with 2 tbsp. water and the caster sugar. Simmer for 5 mins. Stir in the steam ginger and the ginger and golden syrups. Cool and split the mixture between the moulds.
2. Beat the butter, muscovado sugar and lemon zest in a bowl until light and fluffy. Beat in the eggs, a little at a time.
3. Fold in the flour and ground ginger, then fold in the perry or pear juice.
4. Pour the mixture on top of the pear compote. Cut out a piece of greaseproof paper and tinfoil to cover the moulds. Fold a pleat in the middle and place on top of the puddings. Tie under the rim with string, then trim the excess paper and foil. Repeat for each mould.
5. Place on top of an upturned saucer in the bottom of a large pan. Pour in enough boiling water to come halfway up the sides of the moulds. Cover and steam for 30 mins.
6. Turn out and serve with custard.