16 December 2012,21:34 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Grease a 6 pint pudding basin or other heatproof bowl.
  • The Sauce: Heat butter, sugar and golden syrup together in a pan, simmering gently until melted. Remove from heat and stir in lemon juice followed by cream.
  • Spoon 2 tablespoons of sauce into greased bowl and set the rest aside. Add chopped pear.
  • The Sponge: In a mixing bowl, beat butter and sugar until creamy, beat in eggs, one at a time, add a tablespoon of flour with each one. Sieve in remaining flour, baking powder and ginger.
  • Fold everything together until evenly combined. Spoon mixture into dish and smooth the top level. Cover tightly with waxed paper and foil and steam for an hour.
  • Check water level in steamer regularly and add boiling water if needed.
  • Turn out sponge on a serving plate, cut into slices and pour over remaining warmed butterscotch sauce and serve.


The Butterscotch Sauce

  • 100 grams unsalted butter
  • 1 tablespoon lemon juice
  • 100 ml double cream
  • 75 grams light brown sugar
  • 75 ml golden syrup

The Sponge

  • 3 large eggs
  • 150 grams unsalted butter, softened
  • 150 grams light brown sugar
  • 150 grams plain flour
  • 1 pear, peeled, cored and chopped
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger

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