Sticky Pear Pudding

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A Waitrose recipe. One of those I mean to make, one day. Sounds good. The leaflet says the pears could be replaced with apples to which 1 teaspoon of ground cinnamon added to the sponge mix. Oh yes, it says drink Blandy's Alvada 5 year old Rich Madeira with it.

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Ingredients [?]

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  • add   200 ml milk
  • add   75 butter
  • add   2 teaspoons baking powder
  • add   4 large ripe pears
  • add   125 g plain flour
  • add   125 caster sugar
  • add   4 tablespoons golden syrup
  • add   150 g light muscovado sugar
  • add   1 medium egg


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