November 16, 2012 - 14:45 GMT hellomagazine.com A delicious variation on a classic bread and butter pudding this recipe includes torn buttered bread and fresh pear baked in goat’s milk and ginger custard GALLERY Dish type: DessertServes 4-6 Preparation and cooking time: 40 minutes Ingredients2 ripe dessert pears (200g each), peeled, cored and cut into thick slices 400g of unsliced white farmhouse bread, roughly torn into chunks 4 free range medium eggs, beaten 70g of Delamere goat’s butter, softened 350ml of Delamere goat's milk 75ml of double cream 2 tsp ground ginger 110g white caster sugar Method 1. Preheat the oven. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish. 2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and pears. (If you have too much mix to pour in at once, allow to stand for a couple of minutes so some is absorbed by the bread, then pour on the remaining mix.) 3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden. Serve immediately.