Los fantásticos pastelitos de pera y jengibre de Jamie

Ingredientes

• 55 g soft unsalted butter, plus extra for greasing
• 55 g self-raising flour
• 55 g caster sugar
• 1 egg
• 1 ball of stem ginger
• grated zest of 1 orange
• a splash of ginger syrup
• 1 ripe pear – peeled and cut into 1cm pieces

Preparación

1. 1

   1. Preheat the oven to 170°C. Draw circles on the baking paper slightly larger than your dishes, cut them out and grease one side.2. Using a food processor, blend the butter, egg, flour and sugar into a batter. Add the stem ginger and grated orange zest and pulse briefly to combine (the pulse button works best here). Grease the dishes or muffin tin and pour a little ginger syrup into the bottom of each. Lay the pieces of pear on top, then pour in the batter. I hadn't read the instructions properly and accidentally mixed the pear pieces into the batter — it was absolutely delicious that way too!3. Place the paper circles greased-side down onto the batter and put the dishes or tin in the oven for 20 minutes. The cakes are done when the tops spring back when lightly pressed. Enjoy!