Baked Pear and Walnut Ginger Bread Pudding with Crème Fraiche

For fans of dark, sticky and spicy desserts, this pear and walnut bread pudding from Claire Macdonald is sure to score big points
By Claire Macdonald
Baked Pear and Walnut Ginger Bread Pudding with Crème Fraiche
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the topping

  • 50 g butter
  • 120 g soft brown sugar
  • 1x400 g can pears, drained and sliced
  • 2 tbsp walnut pieces

For the bread pudding

  • 120 g flour, sieved with
  • 1/2 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • pinch ground cloves
  • pinch ground nutmeg
  • 1 large egg
  • 100 g soft light or dark brown sugar
  • 75 g treacle
  • 100 ml milk
  • 50 g butter, melted
  • crème fraîche, to serve


1. Preheat the oven to 180C/gas 4. Lightly butter an ovenproof baking dish.

2. Make the topping first. Melt the butter and sugar together in a saucepan and stir over a gentle heat for 1-2 minutes, until the sugar as dissolved.

3. Pour the mixture into an ovenproof dish and arrange the sliced pears and walnuts over it.

4. Sieve the flour into a large bowl and add the bicarbonate of soda and the spices.

5. Beat the egg, sugar, treacle, milk and melted butter together until smooth.

6. Stir in the flour and spice mixture and beat until thoroughly combined.

7. Spoon the mixture over the pears and walnuts and bake for 40-50 minutes, until risen and springy. Serve warm with generous amounts of crème fraiche.

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