Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Ginger & pear bread & butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- Plus 5 mins plus soaking time
- Easy
- Serves 1
Skip to ingredients
- 2 slices day-old white breadcrusts removed
- 15g softened butter
- 2 tbsp ginger preserve
- 1 ripe pearpeeled , cored and diced
- 1 medium eggbeaten
- 4 tbsp demerara sugar
- 150ml milk
Nutrition: per serving
- kcal755
- fat25g
- saturates13g
- carbs125g
- sugars84g
- fibre3g
- protein16g
- salt1.36glow
Method
step 1
Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
step 2
Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
step 3
Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
step 4
Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.
