Pear Sponge Pudding
|Canned pears||14 1⁄2 Ounce (1 Can)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon rind||1|
|Milk||1 Teaspoon (Leveled) (A Little)|
|Confectioners sugar||1 Tablespoon|
Drain the pears, reserving the juice.
Put the juice in a saucepan with the cinnamon stick.
Bring to the boil and simmer for 10 minutes.
Remove the cinnamon stick and leave the juice to cool.
Cream the butter with the sugar until light and fluffy.
Beat in the eggs, adding a tablespoon of flour with each.
Sift the remaining flour with the cornstarch, baking powder and salt and fold in.
Stir in the lemon rind and enough milk to give the batter a consistency that will just drop from the spoon.
Put the pears in a greased baking dish.
Spoon over the batter and smooth the top.
Bake in a moderate oven (350° F) for 40 minutes or until the top is lightly browned.
Sprinkle with confectioners' sugar and serve warm with the cinnamon-flavored juice.