I am crazy about old family recipes, so when our dear online friend Emma mentioned her mum’s famous Caramel Pear Pudding I got very excited. This is a favourite that has graced Emma’s family table for 15-20 years. Emma’s mum cannot recall where she got the recipe, but I love that she has stuck with it throughout the years which is a sign it must be good. Gotta love those old family faves.
I was hasty in photographing the pudding so it was fresh out the oven in these photos. After it cooled slightly the top was crispy and caramelised, the kind of topping I would fight my mum over. We love the crispy tops of baked delights, and the crunchy corners of savoury bakes such as macaroni or tuna bake. We’ve been known to stand in the kitchen fork in hand, pushing each other out of the way to get to the crunchy topping as soon as the dish has left the oven. Knowing this, you can only imagine what we as diehard bread lovers would be like when a fresh loaf is pulled out of the bread maker.
This pudding is delightful served warm with a generous dollop of ice cream (from my experience), the ice cream melting atop the pudding creating a beautifully sweet contrast to the pears and spices. You can also add cream if your heart so desires. We’re quite fond of pear desserts and given how simple it is to whip up there is no doubt this will be a repeat ’round these parts.
Ingredients // serves 8
1 cup plain flour
2/3 cups caster sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¾ cup milk
4 medium pears, peeled and cut into 1cm pieces
½ cup chopped walnuts or pecans
¾ cup packed brown sugar
¾ cup boiling water
Ice Cream or whipped cream to serve
Preheat oven to 190C.
Combine flour, caster sugar, baking powder, cinnamon and ground cloves together in a large bowl. Add milk, beat until smooth. Stir in pears and walnuts. Turn into an ungreased 2 litre casserole dish.
In a separate bowl combine brown sugar, butter and boiling water. Pour evenly over batter.
Bake in oven for about 45 minutes until top is crunchy and caramelised.
Serve warm with ice cream or whipped cream. And then say a quiet little thank you to Emma’s mum.