Pear pudding with pecan caramel topping

    1 hour

    This pudding is best served warm with vanilla ice cream or whipped cream. It can also be reheated but the topping is best when it's fresh before it looses its crisp.

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    Serves: 8 

    • For the pudding
    • 150g plain flour
    • 130g caster sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground clove
    • 125ml milk
    • 4 ripe pears
    • For the caramel topping
    • 60g pecans, chopped
    • 100g brown sugar
    • 50g butter
    • 170ml boiling water

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat your oven to 190 C / Gas 5. Grease an ofendoof glass or ceramic dish with high sides.
    2. For the pudding mix flour, sugar, baking powder, cinnamon, salt and clove in a bowl. Stir in milk. Peel pears and remove core, dice the pears. Fold into the mixture and tip everything in the prepared dish.
    3. Toast the pecans in a small ungreased frying pan till fragrant. Chop coarsely.
    4. Melt butter in the pan and add nuts and brown sugar. Add boiling in water and stir well to combine. Evenly pour over the pudding and bake in the preheated oven till top is brown, about 45 minutes.

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