Pear sponge pudding

By admin
07 May 2014

A delicious pudding of caramalised pears in a baked sponge is best served served with cream or ice cream.

Serves 6 Preparation: 15 min Cooking: 40 min

60 g butter, chopped

5 pears, peeled, cored and cut into wedges

80 ml (? c) brown sugar

5 ml (1 t) brandy

125 ml (½ c) cream

2 eggs

80 ml (? c) caster sugar

2 ml (½ t) vanilla essence

80 ml (? c) flour

125 ml (½ c) self-rising flour

45 ml (3 T) boiling water

20 g butter, melted

icing sugar and cinnamon for dusting

Preheat oven to 180°C.

1 Melt the 60 g butter in pan over medium heat. Add half the pears and cook, turning often, for 5 minutes or until caramelised. Transfer to a 24 cm square ovenproof dish or baking tin. Mix in the remaining pears.

2 Add the brown sugar to the pan cook for 1 minute or until it starts to dissolve. Gently pour in the brandy and stir in the cream until smooth. Pour over the pears.

3 Whisk together the eggs, caster sugar and vanilla essence in a bowl until creamy. Fold in the two kinds of flour, water and 20 g butter. Pour over the pears and bake for 30 minutes or until a skewer inserted in the middle comes out clean. Sift icing sugar and cinnamon over.

-Hope Malau

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