Pear and ginger pan soufflé with butterscotch sauce

Nici Wickes has taken the stress out of cooking individual soufflés by making one large one with this pear and ginger recipe. Never mind that it sinks on cooling – no-one will mind once you’ve drenched it in butterscotch sauce and clouds of cream!

By Nici Wickes
  • 30 mins preparation
  • Serves 4
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 2 tablespoon butter
  • 3-4 Bosc pears, cut in 8 pieces, cored
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon brown sugar
  • 3 eggs, separated
  • 2 tablespoon caster sugar
  • 2 tablespoon rum
  • 1/2 teaspoon mixed spice
  • butterscotch sauce (see below) and whipped cream, to serve
Butterscotch sauce
  • 1 tablespoon butter
  • 3 heaped tbsp brown sugar
  • 25 millilitre cream
  • 1 teaspoon vanilla


  • 1
    Melt the butter in an ovenproof frying pan and cook the pears until golden. Add the ginger and mix in the brown sugar. Heat until the sugar is melted.
  • 2
    Whisk the egg yolks with caster sugar until thick and foamy. Add the rum and mixed spice. In a bowl, beat the egg whites until stiff, then fold into the egg-yolk mixture. Pour over the fruit, shaking the pan to settle the mixture over the fruit. Cook over medium heat until just set, then place under a hot grill to brown and puff up.
  • 3
    Spoon over the sauce and cream to serve.
Butterscotch sauce
  • 4
    Heat the butter and sugar in a saucepan until bubbling.
  • 5
    Add the cream (careful – it hisses and spits) and vanilla. Cook, stirring, until thickened.


  • Serves 4-6. - This is an adaptation from a Pete Evans recipe before he went all Paleo on us!

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