Pear and ginger pudding

55 g unsalted butter , softened, plus extra for greasing 55 g self-raising flour 55 g caster sugar 1 large free-range egg 1 piece of stem ginger in syrup 1 orange 1 ripe pear golden syrup or reserved ginger syrup

Pear & ginger pudding

Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line. Lightly grease one side with butter, then grease the inside of the teacups or ramekins.

Blitz the flour, sugar, butter and egg to make a batter, in a food processor, Chop and add the ginger, finely grate in the orange zest, then pulse once or twice. Peel, core and cut the pear into 1cm chunks.

Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.

Divide the batter between the two, then lightly press a circle of paper on top, butter-side down. Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.

Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.