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Sticky Pear Pudding



Preheat oven to 180C, gast mark 4. Arrange the pear slices in the base of a buttered 1. 5 litre ovenproof dish.
Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg.
Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250 ml cold water.
Cook over a moderate heat, stirring until the sugar has dissolved.
Without stirring, allow to reach boiling point, then remove from the heat.
Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden.
Allow to stand for 5 minutes before serving with cream or vanilla ice cream.