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Pear and ginger sponge


pear and ginger sponge - recipe image
Serves:
6
Time:
45 min



Make the most of the autumn fruits with this pear dessert, delicious served warm with a spoonful of cool yoghurt


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Each serving contains:

MED
SALT
0.6g

HIGH
SUGAR
26.1g

MED
SAT
3.5g

MED
FAT
16.5g


Contains allergens Vegetarian

Ingredients

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  • 100g self raising flour
  • ½ tsp baking powder
  • 100g caster sugar
  • 100g soft margarine
  • 2 eggs
  • 2 tsp ground ginger
  • 2 crisp pears (e.g. conference pears), peeled and chopped
  • 1 tsp icing sugar to decorate

Method

  1. Pre-heat oven to 180°C/ gas mark 4.

  2. To make the sponge, place all the ingredients (except the pears) into a bowl and whisk until smooth.

  3. Spoon half the cake mixture into a lightly greased cake tin and scatter chunks of the pears into the middle of the mixture.

  4. Add the remaining cake mix to cover the pears, and bake for about 30 minutes until golden and springy to the touch.

  5. Turn onto a serving plate, dust with icing sugar and serve with a spoonful of natural Greek yoghurt.



Nutritional information

Nutrient Per 100g Per portion (112g)
Energy 278 kcal (1168 kJ) 310 kcal(1302 kJ)
Protein 3.8g 4.2g
Carbohydrate 34.6g 38.7g
(of which sugars) 23.4g 26.1g
Fat, total 14.8g 16.5g
(of which saturates) 3.2g 3.5g
Fibre 1.7g 1.9g
Sodium 0.22g 0.24g
Salt 0.5g 0.6g
Analysed with polyunsaturated margarine (without Greek yoghurt)

Allergy advice

Contains: wheat (gluten), milk, eggs.


Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start. At risk groups including young children, the elderly and pregnant women should avoid partially cooked eggs. Only use eggs that are within their 'best before' date.