- Serves: 12 to 16
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 1/2 cups unbleached all-purpose or pastry flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup molasses
- 1/3 cup corn syrup
- 3/4 cup brown sugar
- 6 ounces melted butter
- 2 eggs
- 1/2 cup chopped crystallized ginger
- 1 cup boiling water
- 2 medium ripe pears, cored and cut into thin slices
- Jelly, powdered sugar, whipped cream or lemon curd, for serving (optional)
Directions
Preheat oven to 350° F.
In a medium bowl, stir together flour, ginger, cinnamon, baking soda and salt.
In a large mixing bowl, combine molasses, corn syrup, brown sugar, melted butter, eggs and crystallized ginger. Stir to blend well. Gradually stir in flour mixture.
Carefully add boiling water, a little at a time, until you have a sticky and glossy batter.
To make individual gingerbread desserts:
Butter and flour 12 to 16 ovenproof ramekins and fill each about 3/4 full. Place 2 to 3 slices of pear on top, pressing them gently down into the batter to anchor them. Bake until a skewer inserted in the center comes out clean, 20 to 25 minutes.
Brush the tops with melted jelly or sprinkle with powdered sugar and serve with whipped cream or lemon curd.
To make one cake:
Butter and flour a 9- by 13-inch baking dish and spoon in the batter. Arrange slices of pear over the surface, tucking them down into the batter slightly to anchor them. Bake until a skewer inserted in the center comes out clean, 30 to 40 minutes.
Brush the top with melted jelly or sprinkle with powdered sugar and serve with whipped cream or lemon curd.
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