Pear sponge pudding

By Drum Digital
07 May 2014

A delicious pudding of caramalised pears smothered in a baked sponge and 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.

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