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Sticky pear pudding with caramel sauce
Sticky pear pudding with caramel sauce
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Irresistible caramel pear dessert in a bowl.
Ingredients:
  • 825g can pear halves in syrup, drained
  • 90g butter, chopped
  • 90.00 gm brown sugar
  • 167.50 gm golden syrup
  • 84.98 gm milk
  • 0.63 gm bicarbonate of soda
  • 250.00 ml plain flour
  • 5.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1 egg, lightly beaten
  • 62.50 ml roughly chopped honey cashews
  • Vanilla ice-cream, to serve
  • 180.00 gm brown sugar
  • 50g butter, chopped
  • 300ml thickened cream
Instructions:
  • Preheat your oven to 170C/150C fan-forced and grease a 4cm-deep, 18cm round metal pie dish. Pat dry the pears to remove excess moisture. Keep 6 pear halves whole and roughly chop the rest.
  • In a saucepan over medium heat, combine butter, sugar, golden syrup, and milk. Stir constantly for 4 to 5 minutes until the sugar dissolves. Let it come to a boil, then remove from heat. Mix in the bicarbonate of soda and let it cool for 10 minutes.
  • Combine flour, ginger, cinnamon, and egg with the cooled mixture, then mix in chopped pear. Transfer to prepared dish. Place pear halves cut-side up on top without pushing them in. Bake for 20 minutes. Sprinkle with cashews and bake for an additional 30-35 minutes until the top is slightly firm. If browning too quickly, loosely cover with foil during baking. Allow to rest for 10 minutes before serving.
  • To make the Caramel Sauce, combine sugar, butter, and cream in a saucepan over medium heat. Stir occasionally for 5 to 6 minutes until smooth. Bring to a boil and continue boiling for 1 minute. Remove from heat and serve with pudding and ice cream.

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