Save to your scrapbook
Butterscotch pear and oat pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Porridge oats and oat drink combine to make a wonderfully airy sponge, concealing sweet, caramel-coated pears. Best served in a puddle of cream!
3 pears, peeled and cut into 3cm chunks
200g unsalted butter
200g light brown soft sugar
80g porridge oats
100g self-raising flour
1 tsp baking powder
75ml unsweetened oat drink (or milk)
2 eggs, beaten
single cream, custard or ice cream, to serve
1. Preheat the oven to 180˚C, gas mark 4. Put the pears in a baking dish about 20cm diameter and 5-6cm tall (or a 17cm x 21cm rectangular dish). Put 70g butter, 70g sugar and a pinch of salt in a small pan and heat gently to melt. Increase the heat and bubble for 1-2 minutes, until it becomes a sticky sauce. Pour over the pears and set aside (put the empty pan to one side, too).
2. Put 70g porridge oats in a food processor and whizz until coarsely ground. Add the flour and baking powder; pulse to combine. Put the remaining 130g butter and 130g sugar in the pan used earlier, along with the oat drink; set over a medium heat until melted and combined. Add to the food processor with the eggs and whizz briefly until combined.
3. Tip the oat sponge mixture over the pears, then scatter over the remaining 10g oats. Bake in the centre of the oven for 40-50 minutes, covering after 30 minutes if browning too quickly. It’s ready when springy to the touch and a skewer inserted into the centre comes out clean – just be careful to test only the sponge, as the pears at the base will stay sticky. Leave to cool for 5 minutes, then serve warm with single cream, custard or ice cream.
Typical values per serving:
Per serving (with single cream)
This recipe was first published in October 2020.