Sticky Toffee Pear Pudding

As the weather gets cooler, looking towards the freezer is no longer a desirable desert option! Now is the time for crumbles, puddings and warm custard on an autumn evening. The new star of your dinner time is our Sticky Toffee Pear Pudding, a deliciously sweet treat that you won’t want to share!

Servings: 8 – 10 slices

You will need:

  • Peeler
  • Mixing bowl
  • Medium pot
  • 20 x 30cm Baking tin

Ingredients:

For poaching:

  • 8 small pears (we like to use Conference Pears)
  • 200g caster sugar
  • 2 cinnamon sticks
  • 1 star anise
  • 2 cloves
  • zest of lemon

For sponge:

  • 180g self-raising flour
  • 125ml milk
  • 2 tsp vanilla extract
  • 100g soft brown sugar
  • 100g butter
  • 1 tsp cinnamon
  • 2 tsp golden syrup
  • 2 large eggs

Preparation time: 25 minutes

Cooking time: 40 minutes

Instructions:

  1. Poach pears – Peel and cut the bottom off each of your pears and discard the pips and scraps. In a pot boil 600ml of water and add the sugar, cinnamon sticks, star anise, cloves and lemon zest. Add the pears once the mixture has reached boiling point. Simmer until the sugar has dissolved and cover for 15 minutes or until pears are soft. Save the liquid!
  2. Make the sponge – Beat together the butter and sugar until they form a soft paste. First add the rest of your wet ingredients (milk, vanilla extract, golden syrup, eggs). Once incorporated add the dry ingredients (flour, cinnamon) and mix until smooth.
  3. Add the pears – This part is up to you! You can either add your pears to the mixture and then pour into the pan. Or, pour your batter first and then add the pears if you want to make your pudding look fancy.
  4. Bake the pudding – Bake for 35-40 mins at gas mark 4 until the cake is cooked through. Use a skewer to check if the centre is cooked, if it comes out wet then continue to bake for another 10 minutes.
  5. Make your sauce – While your cake cools, bring the poaching liquid to a boil and then simmer until reduced to a glossy syrup.
  6. Enjoy – You can either cover the sponge with your delicious sauce or save it for later for serving alongside custard for a warm, autumnal treat!

Take a peek at our October treats:

Spiced Caramel & Pear Tart Recipe

Looking for the perfect autumnal recipe for your harvested pears? This delicious, spiced caramel and pear tart recipe is the perfect comfort food to keep you warm this autumn.


Servings: 10

Time: 1 1/2 hours


You will need:

  • 9-inch tart pan

For the base:

  • 1 sheet frozen puff pastry (thawed)
  • 3 tablespoons unsalted butter, melted

For the pears:

For the caramel:

  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • Generous pinch of sea salt
  • 2 tablespoons heavy cream

Instructions:

  1. Make the base

    Heat oven to 200°C. Brush 1 sheet of puff pastry dough with melted butter, then gently press into a 9-inch tart pan, letting ends extend over edges of pan. Fold in edges of dough, slightly pinching sides to form crust.

  2. Arrange the Pears

    Arrange pear slices in decorative circles on the prepared crust. Sprinkle top with sugar, spices and cubes of butter.
    Bake 45 minutes until crust is deep golden brown and pear topping is cooked. Remove from oven and transfer to cooling rack; leave oven on.

  3. Make the Caramel

    While your tart is baking, in small saucepan over medium heat, heat sugar until dissolved. Cook 3 to 4 minutes, carefully swirling pan, until sugar begins to caramelize and turn amber in colour. Remove from heat; stir in butter and salt until combined. Stir in heavy cream. Continue to cook sauce for 2 minutes, stirring constantly, until slightly thickened and smooth. Remove from heat.

  4. Decorate and serve

    Carefully and quickly brush top of tart with caramel sauce. Be sure to brush both crust and pear topping. Bake the tart for another 10 minutes until caramel is melted and just begins to bubble.
    Return tart to cooling rack. Let it cool before slicing.


Tips

  • When should you pick pears?

It’s best to pick pears when they are mature but not fully ripe and let them ripen in the home. Simply, cup the fruit in your hand, tilt horizontally, and it should come away easily. You can then leave them indoors at room temperature for a week to ripen.

  • How do I store fruit tarts?

This pear tart is best served the day it is made; cool or room temperature storage is fine that day, but be sure to refrigerate the leftovers.

Check out some of our other recipes: