Description
Delightful French pear pudding whispers elegance through its silky custard and caramelized fruit layers. Smooth culinary magic combines rustic charm with sophisticated flavors, inviting you to savor each luxurious spoonful of pure comfort.
Ingredients
Scale
Main Ingredients:
- 1 400-gram (14-ounce) tin pear halves
- 175 grams (6.2 ounces) self-raising flour
- 150 grams (5.3 ounces) light muscovado sugar
- 100 grams (3.5 ounces) butter
- 2 large eggs
Liquid and Flavoring Ingredients:
- 125 milliliters (4.2 fluid ounces) milk
- 400 milliliters (13.5 fluid ounces) double cream
- 4 tablespoons black treacle
- 12 teaspoons vanilla extract
Additional Ingredients:
- 1 teaspoon bicarbonate of soda
- 75 grams (2.6 ounces) butter
Instructions
- Prepare the oven at 180°C and thoroughly grease a shallow baking dish with butter to prevent sticking.
- Carefully slice one pear half for decorative topping and finely dice the remaining pear pieces.
- Using an electric mixer, cream butter and sugar until light and fluffy, then incorporate eggs, treacle, flour, and bicarbonate of soda, mixing until smooth. Gently fold diced pear pieces into the batter.
- Transfer the mixture into the prepared baking dish, ensuring even distribution, and bake for approximately 40 minutes until the pudding rises and develops a springy texture when lightly pressed.
- While the pudding is baking, prepare the sauce by combining ingredients in a saucepan, heating and stirring until the mixture bubbles and thickens to a rich, glossy consistency.
- Once the pudding is done, drizzle half the warm sauce over the top, reserving the remaining sauce to serve alongside the pudding. Accompany with a dollop of fresh cream or classic custard for an indulgent dessert experience.
Notes
- Use ripe, firm pears for the best texture and sweetness in this pudding.
- Swap treacle with golden syrup or honey for a milder flavor profile if desired.
- Dust the finished pudding with powdered sugar for an elegant presentation and extra touch of sweetness.
- For a gluten-free version, replace wheat flour with almond or coconut flour to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 574
- Sugar: 48 g
- Sodium: 145 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg