About this recipe:This pudding is fruity and custardy. Bread is layered with pears, crumble, double cream and soaked in an eggy custard. It is then baked in a water bath to create a deliciously tender pudding. It's the perfect winter warmer.
4 tablespoons dark brown soft sugar
4 tablespoons caster sugar
150g plain flour
1 teaspoon ground cinnamon
1 teaspoon salt
110g unsalted butter, softened
1 tablespoon vanilla extract
200g caster sugar
250ml single cream
1 teaspoon vanilla extract
4 tablespoons pear brandy
1/2 teaspoon salt
900g artisan bread, cut into 1.75cm strips with crusts removed
4 pears, peeled, cored and sliced
475ml double cream
1 pinch ground cinnamon
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 200 C / Gas 6.
In a medium bowl, stir together the dark brown soft sugar, 4 tablespoons caster sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
In a separate bowl, whisk together the eggs, 200g caster sugar, single cream, 1 teaspoon of vanilla, pear brandy and salt.
Line the bottom of a 23x33cm or similar sized baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the double cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the dish with baking parchment then seal with foil. Place another baking dish on top or two dinner plates to keep it from puffing while it bakes.
Place the pudding onto a larger dish or baking tray with sides. Pour boiling water into the bottom dish until it is half way full.
Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 180 C / Gas 4 and continue baking for 25 minutes. Pudding is done when a knife inserted into the centre comes out clean.