Pear and ginger pan soufflé with butterscotch sauce

Serves 4–6



3-4 bosc pears, cut into 7-8 pieces, cored

2 tbsp butter

1 tsp grated fresh ginger

2 tbsp brown sugar

3 eggs, separated

2 tbsp caster sugar

2 tbsp rum

½–1 tsp mixed spice

whipped cream, to serve

Butterscotch sauce

3 heaped tbsp brown sugar

1 tbsp butter

25ml cream

Ingredients provided by


Melt butter in ovenproof pan and cook pears until golden. Grate over ginger and add brown sugar. Heat until sugar is melted.


In a bowl, whisk egg yolks with caster sugar until thick and foamy. Add rum and mixed spice. Beat egg whites until stiff and then fold into spiced egg mix. Pour over fruit, shaking pan to settle the mixture over the fruit. Cook over a medium heat until just set then place under a hot grill to brown and puff up.


Spoon over butterscotch sauce and whipped cream to serve.


To make butterscotch sauce, heat butter and sugar in a saucepan until bubbling. Add cream (careful as it hisses and spits) and vanilla extract. Cook, stirring, until thickened.