Caramel and pear self-saucing pudding recipe
There is nothing nicer than a lovingly made pudding on a winter’s night and this caramel and pear pudding is the perfect example. Serve it up with cream or ice cream and watch it disappear.
- 2 Beurre Bosc pears, peeled, cored and thinly sliced
- 1 cup (150g) flour
- 1/2 tsp baking powder
- 1/2 cup (100g) dark brown sugar
- 1/2 tsp ground ginger
- 1 egg
- 1/3 cup (75g) butter, melted
- 1 tsp vanilla paste
- 1 cup (250ml) milk
- 3/4 cup (165g) dark brown sugar
- 1 cup (250ml) boiling water
- 1/4 cup (50g) hazelnuts, roughly chopped
Preheat oven to 180°C (160°C fan-forced) and line the base of a 24cm cake tin with the pears. In one bowl, mix the flour, baking powder, brown sugar and ginger together and in another, whisk together the remaining ingredients.
Gently stir to combine and pour batter over the pears.
Sprinkle this with the brown sugar, carefully pour over the boiling water and scatter with hazelnuts.
Place in the oven and bake for 35 minutes, or until the top is firm to touch. Serve with custard or ice cream.
- This pudding does absorb its sauce if let to sit (cooked) for too long so try and enjoy it fairly soon after baking.
- The batter can be made well in advance, so you can prepare the recipe right up to the point of sprinkling with sugar, etc., and have it ready to pop in the oven as you sit down to dinner.
- You can replace the Beurre Bosc pears with apples if you prefer.
- You might also serve this with a dollop of thick Greek yoghurt - it offers a nice balance with all that sweetness.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.