Upside down pear pudding with vanilla custard
Servings: 4
Ingredients
- 3 Beurre Bosc pears peeled, halved and cored
- 1 cup caster sugar
- 3 cups water
- 3 tablespoon soft brown sugar
- 175 g soft unsalted butter
- ¾ cup caster sugar
- 4 eggs
- 1 cup self-raising flour sifted
- 1 teaspoon baking powder sifted
- 3 teaspoon cinnamon
- 100 g ground almonds
- Vanilla custard to serve
Instructions
- Heat the oven to 180°C. Line a 23cm cake tin with non-stick baking paper.
- Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves. Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender. Remove from the syrup using a slotted spoon and cool. Throw away the syrup.
- Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar.
- In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition. Fold through the remaining flour, baking powder, cinnamon and almonds.
- Spoon over the pears and smooth the surface. Bake in the oven for 50 – 55 minutes or until a skewer inserted into the pudding comes out clean.
- Remove from the oven and carefully turn out onto a serving plate. Cut into slices and serve with vanilla custard.