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Pear Upside Down Pudding

Country.Chef's picture
Ingredients
  Demerara sugar 2 Ounce (1/4 Cup / 60 Gram)
  Glace cherries 8 , halved (Red Colored)
  Canned pear halves 28 Ounce, drained and 1 cup / 250 milliliter /8 fluid ounce syrup reserved (2 Cans, 14 Ounce / 440 Gram Each)
  Pear syrup 8 Fluid Ounce (1 Cup / 250 Milliliter, Reserved)
  Butter 8 Ounce, softened (250 Gram)
  Self raising flour 8 Ounce (2 Cups / 250 Gram)
  Caster sugar 7 Ounce (1 Cup / 220 Gram)
  Eggs 4
  Chopped walnuts 4 Ounce (1 Cup / 125 Gram)
  Maple syrup 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
Directions

1. Sprinkle base of a greased and lined, deep 23 cm/9 in round cake tin with demerara sugar. Arrange cherries and pears, cut side down, over base (a).
2. Place butter, flour, sugar and eggs in a food processor and process until smooth. Stir in walnuts. Carefully spoon batter over fruit in tin (b) and bake at 180°C/350°F/Gas 4 for 1-1 1/4 hours or until cooked when tested with a skewer.
3. Place maple syrup and reserved pear juice in a saucepan over a medium heat and cook until syrup is reduced by half. Turn pudding onto a serving plate and pour over syrup.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pear
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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