Ingredients
2 Beurre Bosc pears
peeled, cored and thinly sliced
1 cup flour
(150g)
½ tsp baking powder
½ cup dark brown sugar
(100g)
½ tsp ground ginger
1 egg
⅓ cup butter
(75g), melted
1 tsp vanilla paste
1 cup milk
(250ml)
¾ cup dark brown sugar
(165g), for topping
1 cup boiling water
(250ml), for topping
¼ cup hazelnuts
(50g), roughly chopped, for topping
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 24cm cake tin
- 1 Mixing bowls
- 1 Whisk
- 1 Oven
Instructions
- 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, 1/2 cup brown sugar and ginger together.
- In another bowl, whisk together the remaining ingredients (egg, melted butter, vanilla paste, milk).
- Gently stir the wet and dry mixtures to combine and pour the batter over the pears.
- Sprinkle this with the 3/4 cup brown sugar for the topping, 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.
Notes
Tip
This pudding does absorb its sauce if let to sit (cooked) for too long so try and enjoy it fairly soon after baking.
Tip
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.
Tip
You might also serve this with a dollop of thick Greek yoghurt – it offers a nice balance with all that sweetness.
Variation
You can replace the Beurre Bosc pears with apples if you prefer.
