Monday, 16 August 2010
A nice pear
I used my usual 6oz (170gms) of butter, sugar and self raising flour with three eggs. In the past I have whacked all of the ingredients into a food processor and whizzed them for about 30 to 40 seconds with no ill effects. However, today I used a hand whisk. I also added a teaspoon full of ground ginger to the flour as I folded it in. The pears were not the best specimens that I have ever seen but they were free so hey, let’s getting cooking!
I peeled them and took slices from the outside as the middles were a bit on the iffy side. Having carefully sifted through the pear slices for any extra protein from any bugs that had been foolish enough not to jump off before I put the pear in a bowl and brought them into the kitchen, I then mixed two dessert spoons of ginger preserve in with the pears. I thought that this would enhance the gingeriness of the sponge and would sweeten some of the pears as many were not quite ripe. I suppose that if you were to do this recipe yourself you would need four medium pears. I then spooned the sponge on top of the pear mix.
I cooked the sponge at 190 for about 50 minutes. I have a dodgy cooker at the moment; it is in dire need of a service. One of the elements on the grill has gone and the fan in the little oven doesn’t always start up. I have had to stop using it since I found it in nuclear melt down the other night when I hadn’t noticed that the fan was not going round. Trust me, fan ovens don’t like to be on without their fans are on as well.