I have time for most types of pudding in the winter but a pudding that contains ginger and treacle is another story. I love the aromatic addition of the spices. The pear brings a lovely texture and freshness. The deal breaker though is the chunks of candied stem ginger. Coming across these chunks of chewy sweet ginger in the pudding is a real treat.A cinch to knock up and pop into the oven as you sit down to dinner, if you can’t be bothered poaching pears to add to the pudding, don’t. It is equally delicious without them.(Serves 8)Andrew McConnell's lobster roll recipe Read moreVanilla cream (see recipe below) Poached pears (see recipe below) 250g caster sugar 1 x 400g jar stem ginger in syrup 75g butter 60g dark muscovado sugar 200g golden syrup 1tsp fresh ginger, peeled and grated ? tsp ground cinnamon 125ml milk 1 egg ? tsp bicarbonate soda, dissolved in 4 tablespoons 香港跑狗玄机图论坛 of warm water 150g plain flourPreheat oven to 170°C. Make a dry caramel with the caster sugar and spread two tablespoons onto lined heavy-based pans. Portion half a poached pear into eight pieces, and one piece of stem ginger into eight pieces and spread out on top of the caramel. In a saucepan, melt the butter, sugar, golden syrup, ginger and cinnamon. Remove from the heat. Whisk together milk, egg and bicarbonate mix and whisk into the butter mixture. Place the flour into a large bowl and whisk in the wet ingredients until well combined. Andrew McConnell's sauteed mushrooms with crisp rice cakes recipe Read morePour 1/3 cup of gingerbread mix evenly over the ginger and pear. Bake for 20-22 minutes until just cooked. Serve with the vanilla cream. Poached pears3 cups water 1 cup brown sugar ? cup lemon juice 4 beurre bosc pears, peeled, halved and coredCombine the water, sugar and lemon juice in a large saucepan over low heat. Stir until the sugar dissolves. Add the pears and stir gently to submerge. Place a round of greaseproof paper on the surface of the pears. Simmer gently for 10-12 minutes or until the pears are tender. Leave the pears to cool in the syrup. Vanilla cream1 cup milk 1 egg yolk 3 tbsp caster sugar 2 tsp cornflour 2 tsp vanilla paste 1 cup creamIn a small stainless steel pot, heat milk until simmering. Facebook Twitter Pinterest Supernormal cookbook by Andrew McConnell Photograph: SupernormalIn a medium bowl, whisk egg yolk and sugar until thick and pale. Whisk in the cornflour and vanilla until well mixed. Whisk a little hot milk into the eggs to temper before adding the eggs to the rest of the milk, whisking well. Place back onto the heat, whisking constantly until the custard has thickened. Remove from the heat and cool down in the refrigerator, covering with cling film to prevent a skin. Whisk cream to soft peak and fold in ? cup of custard. Cover and refrigerate until needed.This is an edited extract from Andrew McConnell’s Supernormal (Hardie Grant, $60).