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Pear & brown sugar puddle pudding
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Serves: 8
100g unsalted butter
50g demerara sugar
255g dark brown soft sugar
2 eggs
200g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking powder
¼ tsp fine salt
100ml milk
½ unwaxed lemon, zest, plus extra to serve
3 ripe conference pears, peeled, halved and cores removed
1. Preheat the oven to 190ºC, gas mark 5. In a large bowl, using electric beaters, cream together the butter, demerara sugar and 75g dark brown sugar for 5 minutes until fluffy. Add the eggs, one by one, beating between each. In another bowl, stir together the flour, spices, baking powder and salt; fold into the egg mixture until combined. Stir in the milk and lemon zest until smooth. Boil the kettle.
2. Pour the batter into a large ovenproof dish (about 2.5 litres) and smooth the surface with the back of a spoon. Lay the pear halves on top, cut-side down. Mix the remaining 180g brown sugar with a pinch of salt and 330ml just-boiled water, stir until all the sugar has dissolved, then carefully pour over the batter and pears.
3. Cook for 45-50 minutes, until firm but springy to the touch. Grate over more zest and serve with ice cream, if liked.
Typical values per serving:
Energy |
1,657kJ 394kcals |
---|---|
Fat | 12g |
Saturated Fat | 7.2g |
Carbohydrate | 65g |
Sugars | 45g |
Protein | 5.2g |
Salt | 0.6g |
Fibre | 2.9g |
vegetarian/not including ice cream)
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