2Tablespoonsvegetable or canola oil, or other neutral oil
1teaspoonvanilla extract, or vanilla bean paste
2largeeggs
4pears, ripe, peeled, cored and cut into chunks
Topping:
1/3cupwhite granulated sugar
1largeegg
3Tablespoonsunsalted butter, melted and cooled
Garnish:
Icing/Confectioners' Sugar, for dusting
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Instructions
Preheat oven to 350F. (regular bake setting/not fan assisted) Prepare 4-6 ramekins (4 large or 5-6 smaller) by lightly buttering or spraying with cooking/baking spray. Set aside.
Prepare the pears and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Measure out the milk and add the vegetable oil and vanilla to the milk. Pour into bowl with the flour mixture. Add the eggs and stir until smooth. Add the pear and stir to coat.
Spoon batter into prepared ramekins, dividing evenly between them. Don't over-fill, as these will rise as they bake. Fill no more than about 2/3 full! Place ramekins on a baking sheet and place in preheated oven to bake for 20 minutes.
While the pudding cakes are baking, prepare the topping. Melt the butter and set aside to cool. Once cooled, stir together the sugar, egg and melted (and cooled) butter until combined and smooth. *Be sure the butter has cooled, or it will cook the egg. Set aside.
After 20 minutes of baking, remove the pudding cakes from the oven and pour the topping mixture over-top, dividing evenly. Use a spoon to spread evenly, if necessary. Return to the oven and bake an addition 15 minutes, or until set and golden on top.
Allow to cool at least 5 minutes before serving warm. Serve dusted with icing sugar or alternately, with a scoop of vanilla ice cream on top. These are also good at room temperature. Refrigerate any leftovers.
Notes
Be sure to read the notes above the recipe card, for more tips on making this recipe.