Chef: Jane and Jeremy Strode Photo: Jennifer Soo

Chef: Jane and Jeremy Strode Photo: Jennifer Soo

This is one of Jane's recipes. The use of dried pears instead of fresh ones gives the pudding its intensity.


Ingredients
300g dried pears, chopped
300ml water
150g caster sugar
190g butter, soft
2 eggs
180g self-raising flour
¼ tsp bicarbonate of soda
1 tsp vanilla essence
180g brown sugar
300ml double cream

I like slow cooking and the addition of egg, as you get a really creamy, custard-like texture. 


Method

  1. Preheat oven to 180C.
  2. Place pears and water in a saucepan and bring to the boil. Simmer until pears are soft and water has reduced.
  3. Cream caster sugar and 80 grams of butter in a mixer until light and fluffy. Add eggs one at a time.
  4. Fold through flour, bicarbonate of soda and vanilla.
  5. Stir through pears and spoon into six greased pudding moulds or six greased moulds of a large muffin tin.
  6. Bake for 30 minutes or until a skewer comes out clean. Remove to a cooling rack.
  7. For the sauce, place remaining butter, brown sugar and 150 millilitres of cream in a saucepan and stir over a gentle heat until butter has melted and sugar has dissolved.
  8. Place puddings in a baking dish, pour over sauce and bake for a further 10 minutes, or until sauce is bubbling and puddings are glazed.
  9. Serve with cream.

 

Chef: Jane and Jeremy Strode
Photo: Jennifer Soo
Source: Sydney Morning Herald
Modern, Quick, Contemporary, Vegetarian, Kid-friendly, Nut free, Dessert