Who can resist a glorious pudding enriched with spices and lemon with a base of caramelised pears? Coupled with vanilla bean ice cream, this makes a perfect ending to any meal, whether you are entertaining, having a meal for one or a romantic evening for two. So there is nothing left for us to say about this Butterscotch, Spice and Pear Pudding other than grabbing your spoon and dig in!

Preparation time 20 minutes
Serves 6-8 people
Gluten-free | Vegetarian

Ingredients:
  • 2 medium conference pears, peeled, cored and thinly sliced
  • 155 grams plain flour (gluten-free equivalent)
  • 1¼ teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground mixed spice
  • 100 grams coconut sugar
  • 125 ml milk
  • 1 large egg
  • 80 grams unsalted butter, melted
  • 3 tablespoons Azada Olive Oil & Lemon
  • 2 tablespoons runny honey
  • Topping
  • 1 tablespoon cornstarch
  • 100 grams coconut sugar
  • 470 ml boiling water
  • 2 tablespoons runny honey
To Serve:
  • Vanilla bean ice cream, cream or vanilla custard
Preparation:
  1. Grease a 20 cm ovenproof baking dish and place on a baking oven tray. 
  2. Preheat the oven to 160°C (fan) or 180°C (conventional). 
  3. Preparing the pudding. Arrange the pears on the base of the baking dish. 
  4. In a large mixing bowl, combine the flour, baking powder, ground ginger, mixed spice and coconut sugar. In a measuring jug, combine the milk, egg, butter and runny honey then add to the flour mixture and mix until smooth. Slowly Spoon the batter over the pears, spreading evenly and set aside.
  5. Making the topping. Thoroughly combine the cornstarch and coconut sugar (using your fingertips) in a bowl and sprinkle over the batter. Stir together the boiling water and runny honey in a jug then gently pour it over the back of a tablespoon while pouring over the top of the cornstarch and coconut sugar topping. The liquid will sit on top of the pudding.
  6. Carefully place in the oven and bake for about 35-40 minutes, or until the pudding feels firm to the touch. Serve hot with vanilla bean ice cream, freshly whipped cream or vanilla custard.
Chef’s Tips
  • If you don’t fancy pear, why not try dates and bananas or oranges and apricots.

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