In this recipe, soft sponge is warm with ginger, juicy with ripe pears, and sticky with a rich, coconut-caramel puddle bottom.
I had a lot of fun developing (and tasting!) this recipe, and I think you’ll love it too. It’s ideal for a weekend treat and for sharing with friends and family, creating a special moment around the table as the cooler nights draw in.
4 small to medium pears
1½ cups lightly packed self-raising flour, plus 3 tbsp
½ cup ground hazelnuts
2 tsp baking powder
2 tsp ground ginger
½ cup coconut sugar or soft brown sugar
1½ cups oat milk, or your preferred alternative
1 tbsp apple cider vinegar or lemon juice
2 tsp vanilla extract
½ cup groundnut oil or coconut oil, melted
2-3 balls of stem ginger in syrup, finely diced
For the coconut caramel
1¼ cups coconut sugar or soft brown sugar
2 tbsp syrup from a jar of stem ginger
250ml boiling water
2 tbsp hazelnuts, finely chopped
Plant-based cream, custard or vanilla ice cream, to serve
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