This is for those who like Ginger. The original recipe was for 8 individual puddings.
I made 1 large one and it will serve between 8 to 10 people. I have adapted it from a recipe on Taste.com.au. You could easily make 1/2.

4 or 5 medium sized pears, peeled ,cored and sliced, and cooked in a little water with a Tablespoon sugar. Or a 425g tin of pear halves, drained.
185g. unsalted butter, cubed.
3/4 cup of caster sugar
2 Tablespoons Golden Syrup
1 Tablespoon of ginger in syrup
3 eggs
100mls. milk
280g. self-raising flour

Set oven to 200c,

Place drained pears in large oven proof dish
Into TMX bowl place butter and sugar, golden syrup and ginger, mix 25 seconds on speed 5.
Scrape down sides of bowl and add eggs,mix 15 seconds on speed 5.
Add milk and mix 5 seconds on speed 5.
Add flour, mix on REVERSE, 30 seconds,speed 5, scrape down bowl and mix another 5 seconds on speed 5.

Pour over pears in dish.

For large pud. bake at 200c. for 20 mins, then lower heat to 160c. for 25 mins.
Test to see it is cooked in the center.

For small puds cook for 20 mins at 200c.

Pears could be replaced with apple or quince

Serve with cream or ice cream.
Can be frozen after cooking, reheated in microwave.

Members' comments
Amy - I made this pudding and took it up for my nana and grandpa today. I used glace ginger because that was all I had. I also sliced the pears and put a couple of layers through the pudding. I thought it would be easier for false teeth if the pears were already cut up a bit smaller, rather than left in big halves. My pudding took a lot longer to cook, but I think my dish must have been a lot deeper than the one Chookie used. My nana was really happy when I took this out of our goodie basket. Chookie, she really liked the look of it so thank you.

Obbie, glad you and the kids liked them.   They do keep quite well

Cookie,  sounds like you are having fun.   How about crumpets instead of bread.   I think you could cook them in a pan if you don't have rings,  that is one large one and cut it into squares after it is cooked.

She has the message, bright kid.  When we go away on hols. and the kids use our house I am going to hide the lid to the TMX.

ILB, others have also had problems when adding raw honey to the sough dough,  think you are right about the anti- bacterial qualities.  Hope little DD is better by the weekend.  Rye is very slow as it has less gluten.   Glad you liked the tomato sauce.  A friend gave me some tomatoes and I had to fiddle with the recipe as they were not very sweet.  I added Maple Syrup.

KLC 79,  This is a very good ?,  It is the one thing that concerned me most when I 1st.  got my TMX.  But I soon realized that the time/ heat had been calculated in the recipe,  well in most cases. 

Jo,  this might help.  Feed it when you take it out of the fridge,  this will help kick start it.   Then leave in a warm spot. It likes a temp. of 20 - 25 .  I usually add warm water when I feed it.   Could take 7/8 hours or if it is very active just 3/4 hours.  If it's a bit un active,  you could feed it for a couple of days to get it moving. Leave on the bench with the lid off.  If you use it when it is not fully active,  it will work eventually,  but could take 24 hours or more.  As JD said,  you have to be very patient.  Once you understand how the culture works in your environment you will be off and running.  Keep at it and make bread crumbs out of the failures.  I have just re read your post,  if the starter is foaming and smalls like beer,  then it is active.  Next thing to consider is the recipe.  See how you go.  Both ILB and JD have both had success with my recipe,  see how it compares to your recipe   Keep trying.

JD,  looks good and I bet it tastes yummy .  I am NOT going to make it as I'll eat it all .   Well maybe when the GC come.