Pear and Ginger Upside-Down Sponge Pudding
Eve's pudding is a classic British dessert that transforms simple ingredients into a stunning two-layer wonder. Buttery pears caramelized in ginger-infused toffee sauce sit beneath a light, fluffy sponge cake spiked with fresh and stem ginger. The result is warm comfort on a plate: soft fruit with crisp edges, tender crumb, and a delicate spice warmth throughout. What sets this version apart is the brown sugar custard—rich, silky, and thickened with cornflour for elegance without heaviness. Perfect for winter dinners or when you need impressive dessert that requires no advanced skills. The interplay of ginger notes, caramel sweetness, and creamy custard makes this feel special without pretension. Serve warm from the oven to anyone who appreciates classic British baking done right.
Ingredients
- 6 ½ tbsp unsalted butter, plus extra for greasing
- ½ cups granulated sugar
- 2 tbsp syrup from stem ginger jarfresh ginger1:1
removes sweetness and candied texture, sharper spice
- 5 cm fresh ginger, piece
- 1 lb pears, about 4 large conference or comice, peeled, quartered, cored, halved
- 13 tbsp unsalted butter, softened
- 1 cups superfine sugar, plus extra for sprinkling
- 3 free-range eggs, large
- 1 ¼ cups self-rising flourplain flour + baking powder150g + 2.25 tsp
must combine; self-raising already contains leavening
- 1 ½ tsp baking powder
- 1 ½ tsp ground ginger
- 6 tbsp syrup from stem ginger jarfresh ginger1:1
removes sweetness and candied texture, sharper spice
- 1 ½ oz ground almonds
- 5 stem ginger, pieces, finely choppedfresh ginger1:1
removes sweetness and candied texture, sharper spice
- 1 ¼ cups whole milk
- 7 tbsp heavy cream
- 4 free-range egg yolks, large
- ¼ cups light muscovado sugar
- 2 tsp cornflour
Instructions
- 1
Heat oven to 350°F/325°F fan/gas 4 and grease the baking dish.
- 2
Melt butter with sugar and stem ginger syrup over medium-high heat, stirring often, until toffee-coloured. Pour into the base of the dish.
- 3
Finely grate fresh ginger into a bowl, squeezing juice from fibrous pieces and discarding the fibres. Peel, quarter, core, and halve the pears. Toss with ginger and juice, then spoon evenly over the sauce.
- 4
Beat softened butter and superfine sugar for about 5 minutes until light and fluffy. Beat in eggs one at a time, adding flour with the second and third eggs. Sift remaining flour, baking powder, ground ginger, and salt over the mixture. Fold gently using figure-of-eight motions. Fold in stem ginger syrup, ground almonds, and chopped stem ginger.
- 5
Spoon sponge mixture evenly over pears. Bake for 1 hour, loosely covering with double-thickness foil halfway through once pudding turns golden.
- 6
While baking, bring milk and cream to the boil. Whisk egg yolks and muscovado sugar briefly, then whisk in cornflour. Pour hot creamy milk while whisking. Return to pan and stir over low-medium heat for a few minutes until thickened enough to coat the back of a wooden spoon. Do not boil. Stir in salt and keep warm.
- 7
Remove pudding from oven, let sit 5 minutes, sprinkle with superfine sugar, and serve with warm custard.
Tips
Grate fresh ginger on the fine side of a box grater and squeeze juice from fibrous pieces into the bowl; discard woody fibres. This releases maximum ginger flavour without grittiness.
When folding sponge batter, use figure-of-eight motions with a metal spoon—gentle and deliberate. Overworking deflates the eggs and produces a dense, heavy cake.
Cornflour-thickened custards set as they cool. Stir constantly over low-medium heat until it coats the spoon; it will thicken slightly more off heat. Never boil or it will break.
Good to Know
Refrigerate covered up to 3 days. Reheat gently on the stovetop or in a 160°C oven until warm through.
Prepare sponge batter up to 2 hours ahead, cover, and refrigerate. Assemble and bake when ready. Custard is best made fresh but can be made up to 4 hours ahead, covered, and reheated gently over low heat, stirring often.
Serve warm from the oven with the brown sugar custard poured over or on the side. Accompaniments: vanilla ice cream, extra cream, or a drizzle of golden syrup.
Common Mistakes
Do not skip grating fresh ginger; ground ginger alone lacks brightness and freshness.
Fold sponge batter gently and briefly to avoid deflating eggs, which produces a dense cake.
Stir custard constantly to prevent a skin forming or the bottom catching; do not boil or it will curdle.
Substitutions
must combine; self-raising already contains leavening
FAQ
Can I make this pudding a day ahead?
Yes. Prepare and bake, then cool completely. Cover and refrigerate. Reheat gently in a 160°C oven for about 20 minutes until warm through. Make custard fresh or up to 4 hours ahead and reheat gently. Texture is best served warm, not cold.
What if I don't have stem ginger in syrup?
Use fresh ginger only, increasing the amount slightly for flavour. Omit the stem ginger syrup and reduce the sponge liquid by using 2-3 tbsp of milk mixed into the batter instead. The pudding will be less sweet and candied but still delicious.
Can I freeze leftover pudding?
The sponge freezes well for up to 1 month wrapped tightly, but pear texture and custard do not freeze successfully. Freeze sponge only, then thaw and reheat. Make fresh custard when serving.