Pear parkin pudding with custard

• porridge oats↗200g g
• self-raising flour↗200g g
• ground ginger↗2 tsp tsp
• salt tsp
• treacle↗175g g
• butter↗140g g

  plus extra for the dish and dotting over

• light muscovado sugar↗140g g

  plus a bit more

• balls stem ginger2

  from a jar, chopped, plus some of the syrup to serve

• large egg↗1
• milk↗150ml ml
• ripe pears↗4

  peeled, stalks cut off, cored and halved

• custard

  to serve (see recipe below)

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.

2. 2

   Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.

3. 3

   To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.