These pear and ginger oat puddings are a cross between a fruit crumble and a flapjack. They are quick to assemble, take only fifteen minutes to cook, and are so light and healthy tasting that I’m tempted to make them for breakfast.
I serve these puddings with lemon yogurt, but custard with a few teaspoons of whiskey or Drambuie stirred through it would be lovely as well.
Pear and ginger oat pudding
(serves 4)
- 1 1/2 cups (125g) rolled oats
- 1/4 cup (50g) melted butter
- 2 Tb finely chopped almonds or hazelnuts
- 1 Tb clear honey or golden syrup
- 1 tsp ground ginger
- 1 large pear, peeled, cored and chopped finely
- 1 piece of candied ginger, minced
- 1 Tb marmalade
- orange zest to garnish
- citrus yogurt or custard to serve
- Preheat the oven to 375°F (190°C). Butter four ramekins or dariole moulds, and line the bottoms with a small circle of greaseproof paper.
- Combine the oats, melted butter, nuts, honey and ground ginger. Mix well.
- Divide two thirds of the mixture between the four moulds. Using the back of a spoon, press the mixture into the bottom and around the sides.
- Toss the pear, ginger and marmalade and divide between the four moulds. Cover with the remaining oat mixture and press firmly.
- Bake for 15-20 minutes, or until the tops are crisp and golden.
- Let the puddings sit for at least five minutes, then invert into a serving bowl and remove the mould.
- Garnish with orange zest and serve with a citrus-flavoured yogurt or custard.
Ten More Bites 
A really delicious and classy dessert! And simple too.
It definitely looks like you’ve taken more trouble than it actually involves…
Wow, it looks wonderful!
Thank you!
I must try this – I love pear and ginger together and the oats would give great texture. Great recipe!
Thank you!