This creamy pear pudding with caramel topping owes its existence my weekly look into the fridge to see what needs to be used up. I was so happy with the result that I just had to write down the recipe. Note: you need a small ovenproof pot with a lid, preferably made of cast iron, and a baking dish which is big enough to hold the pot in it.
Absolutely delicious! I didn't have any pears, but substituted a tin of drained apricots halves with a dash of triple sec (orange liqueur) for the schnapps and it was divine - 10 Jul 2012