Pear and caramel pudding

Source: David Herbert

One of Sue’s absolute favorites.



Butter, for greasing
1 cup plain flour
2/3 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon ground ginger
100ml milk
1 egg, beaten
4 ripe pears, peeled and cut into 2cm pieces
1/2 cup chopped pecans

Caramel sauce
3/4 cup packed brown sugar
60g butter, melted
Pinch sea salt
150ml boiling water
Vanilla ice cream, to serve


Preheat oven to 170°C (fan). Grease a 20cm square ceramic baking dish with a little butter. In a large bowl, combine flour, sugar, baking powder, ginger and 1/4 teaspoon of salt. Beat in milk and egg until combined. Stir in pears and pecans. Spoon into prepared dish and place dish on a flat oven tray (this will save your oven if it bubbles over).

Combine brown sugar, melted butter, sea salt and boiling water; pour over the pears. Bake, uncovered, for 45-50 minutes. Serve warm with ice cream. Serves 6-8


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