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Sticky ginger pear pudding
- 85g golden syrup
- 175g dark muscovado sugar , plus 1 tsp extra
- 150ml milk
- 100g butter , plus lots extra for greasing
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 6 balls stem ginger from a jar
- 2 ripe pears , peeled
- 1 egg
- custard , to serve
- 50ml syrup from the ginger jar
- 100ml brandy
- 85g dark muscovado sugar
Directions:View on BBC Good Food
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