Pear Pudding

This is my go to quick baked dessert for winter. In fact, I always keep a large tin of pears in my pantry cupboard just incase I need a quick dessert.

This dessert uses the syrup that the pears are tinned in, to make a sticky, toffee sauce, so no extra sauce is required. Serve with a scoop of ice cream or some fresh cream.

250ml flour

250ml castor sugar

3ml salt

5ml bicarbonate of soda

5ml cream of tartar

125ml milk

5 cardomon seeds (crushed)

1 large tin of pears (825g)

1 egg

25g butter (melted)

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Heat the milk to just below boiling and add cardamon seeds. Allow to sit for as long as possible.

Preheat oven to 180ºC

Pour the entire contents of the tin of pears into a large rectangular casserole dish. Cut up the pears into chunks.

Add egg and butter to the milk . Beat well.

Combine flour, salt, sugar, cream of tartar and the bicarb together in a large bowl.

Pour the milk mixture through a sieve into the dry ingredients to catch the cardomon seeds. Discard the seeds.

Beat all the ingredients well with a whisk until smooth.

Pour the batter over the pears and syrup.

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Bake for 40 to 45 minutes until golden brown.

Serve warm with cream or ice cream. Custard tastes great over this too.

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  • 250ml flour
  • 250ml castor sugar
  • 3ml salt
  • 5ml bicarbonate of soda
  • 5ml cream of tartar
  • 125ml milk
  • 5 cardomon seeds (crushed)
  • 1 large tin of pears (825g)
  • 1 egg
  • 25g butter (melted)
  1. Heat the milk to just below boiling and add cardamon seeds. Allow to sit for as long as possible.
  2. Preheat oven to 180ºC
  3. Pour the entire contents of the tin of pears into a large rectangular casserole dish. Cut up the pears into chunks.
  4. Add egg and butter to the milk . Beat well.
  5. Combine flour, salt, sugar, cream of tartar and the bicarb together in a large bowl.
  6. Pour the milk mixture through a sieve into the dry ingredients to catch the cardomon seeds. Discard the seeds.
  7. Beat all the ingredients well with a whisk until smooth.
  8. Pour the batter over the pears and syrup.
  9. Bake for 40 to 45 minutes until golden brown.
  10. Serve warm with cream or ice cream. Custard tastes great over this too.

IMG_2558

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