Remember to use Fancy Molasses.
Pear Gingerbread Pudding
2 pears peeled, cored and cubed (you can used tinned but make sure they are dry)
2 tbsp liquid honey (I use buckwheat)
Gingerbread Topping:
1/2 cup butter softened
1/2 cup granulated sugar
1/4 cup fancy molasses (I use 1/3 cup quite often)
1 egg
3/4 cup all purpose flour
2 tsps each gound ginger and cinnamon (saigon)
1/2 tsp baking soda
1/2 tsp ground cloves
pinch sea salt
2/3 cup boiling water
Spread pears in greased 8 inch square glass baking pan drizzle with honey and set aside.
In large bowl beat butter and sugar until fluffy, beat in molasses and egg until combined. In a separate bowl, whisk together flour, ginger, cinnamon, baking soda, salt and cloves;
Stir into molasses mixture alternating with your boiling water making 3 additions of dry ingredients and 2 of water.
Pour over pears.
Bake at 350 F for 30 minutes on center rack Serve warm with a bit of Grans hard sauce. Serves 6
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