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    Pear & brown sugar puddle pudding

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    Pear & brown sugar puddle pudding

    • Preparation time: 25 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 15 minutes

    Serves: 8

    Ingredients

    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

    Method

    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.

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