Light and Springy Pear and Ginger Pud with Toffee Apple Sauce Serves 10 For The Pudding 450g (1lb) Manufacturers Ginger Sponge mix 200g (7oz) Ready to Eat dried pears, chopped 4 pieces Stem ginger, in syrup finely sliced For The Sauce 3 Granny Smith Apples, peeled, cored and chopped small. 75g (3oz) Butter 150g (5oz) Light Muscovado sugar 150mls (5floz) Double cream Preparation Time 20 mins Cooking Time (steam) 1 hour Pudding 1 Make the sponge pudding as directed on the pack, add the dried pears and the stem ginger, fold in gently. 2 Put into a tin and bake at 170C/350F/Gas Mark 4 for 25 mins. Or steam in a greased pudding basin in a steamer for 1 hour until firm. Covering with foil. Sauce 1 Place the chopped apples in a saucepan with the butter and sugar. Heat gently until the butter has melted and the sugar dissolved. 2 Turn up the heat and, stirring constantly, cook over a high heat for 5 mins until the sauce begins to darken, then remove the pan from the heat. Add the cream to the sauce and allow to bubble. Serve warm.