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
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.