Photo: David Holifield
Sticky pear & ginger cake
14 ingredients
Serves 8 - 10
openrecipes
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Estimated Nutrition (whole recipe, rough)
1048
Calories
29g
Protein
31g
Fat
166g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g stoned dates , finely chopped
- 300ml milk
- 100g butter , plus extra for the tin
- 140g ginger preserve (you'll find this with the jams)
- 140g dark muscovado sugar
- 3 large ripe pears (we used Conference)
- 175g self-raising flour
- 50g pecans nuts, reserve 10 and chop the rest
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp mixed spice
- 2 eggs , beaten
- 85g light muscovado sugar
- 150ml brandy
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes