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12
PEAR & PECAN CARAMEL PUDDING
Preparation time: 15 minutes
Cooking time: 2 hours
Serves: 10-12
Ingredients:
180g unsalted butter, extra to grease
1 cup brown sugar
1 cup golden syrup
2/3 cup milk
½ tsp bicarbonate of soda
2 large eggs, lightly beaten
2 cups SR our
2 tsp each ground cinnamon and ginger
pinch of salt
825g pear halves in syrup, drained
½ cup pecans, roughly chopped
Caramel Sauce
300ml thickened cream
1 cup brown sugar
50g butter
Whipped cream, to serve
Method:
1. Grease the slow cooker bowl with butter and dust with our.
2. Heat the butter, sugar, golden syrup and milk in a saucepan. Stir until the butter melts,
then boil for 1 minute. Remove from the heat and whisk in the bicarb soda. Cool to room
temperate before whisking in the eggs, our, spices and salt.
3. Pour the batter into the prepared slow cooker bowl. Arrange the pear halves on top and
scatter with the chopped pecans. Lay a tea towel over the slow cooker bowl, and t the lid
snuggly on top. Cook on low heat for 1.5 - 2 hours, or until a skewer inserted in the center
of the pudding comes out clean.
4. Meanwhile, for the caramel sauce: combine the cream, sugar and butter in a saucepan.
Bring to the boil then reduce the heat and cook for 6-8 minutes, or until the caramel is
smooth and glossy. Remove from the heat.
5. When the pudding is cooked through, pour over the caramel sauce, allowing it to soak into
the pudding. Serve topped with whipped cream.
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