Mary Berry’s Toffee Pear Pudding

This indulgent dessert recipe, as seen in Mary Berry’s BBC2 series Simple Comforts, has all the gooey sweetness of a sticky toffee pudding but with an added hint of freshness from the pears.

Serves 6-8.

Ingredients

  • 1x 400g tin (14oz) tin of pears halves, drained and dried
  • 75g (3oz) butter, softened, plus extra for greasing
  • 150g (5oz) light muscovado sugar
  • 2 large eggs
  • 175g (6oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp black treacle
  • 125ml (4½oz) milk

    For the sauce:
  • 100g (4oz) butter
  • 175g (6oz) light muscovado sugar
  • 400ml (14fl oz) double cream
  • ½ tsp vanilla extract
  • 2 tbsp black treacle

Instructions

  1. You will need a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter.
  2. Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½ in) pieces.
  3. To make the pudding, measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk again to make a smooth, thick batter. Stir in the chopped pears.
  4. Pour into the prepared dish. Bake in the oven for about minutes until the pudding is well risen, coming away from the sides of the dish and springy to the touch.
  5. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a couple of minutes, stirring all the time until the sauce has thickened slightly.
  6. Arrange the reserved pear slices along the centre of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm with the sauce and some ice cream, custard or cream.

    Prepare ahead: Can be made and cooked, without the sauce, up to six hours ahead. Sauce can be made up to two days ahead.

See also: Nadiya Hussain’s Blueberry and Lavender ‘Pizza’ Scone
See also: Lindsey Bareham’s Sausage and Lentil Stew

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