Ingredients
1 cup brown sugar
1 cup water
1 cup pear nectar
1 tsp ground ginger
4 tinned pear halves
1 cup plain flour
⅓ cup sugar
1 tsp baking powder
1 tsp cinnamon
½ cup milk
2 tbsp vegetable oil
½ cup pecans
chopped
½ cup drained tin pears
chopped
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 saucepan
- 1 slow cooker
- 1 mixing bowl
Instructions
- In a saucepan mix brown sugar, water, pear nectar, butter and ginger. Bring to the boil and simmer for 2 mins.
- Spray cooking oil on the inside of the slow cooker. Pour brown sugar mix into the base of the slow cooker.
- Place sliced pear halves into the brown sugar mix.
- In a separate bowl place flour, baking powder, sugar and cinnamon. Add milk and oil and stir gently until just combined. Fold in chopped pears and pecans.
- Pour cake mix into brown sugar mix and cook on high for 2 hours. Remove lid and turn off slow cooker. Leave to stand for 30 mins.
- Serve with warm custard.
Notes
Tip
Make sure that you don’t work the cake batter too much because it makes the pudding chewy.
Tip
A little of this goes a long way. You only need small portions.
Variation
Goes perfectly with custard and ice cream.
