Get the Recipe: Pear Pudding Cake
A lovely pear pudding, with lots of pears, baked in a custard/cake batter. Will make 4-6 ramekins or one large pudding cake.
Ingredients
- 1/2 cup all-purpose flour, spooned and levelled
- 1/3 cup white granulated sugar
- 1 Tablespoon baking powder
- 1/8 teaspoon fine salt
- 1/3 cup milk, whole or 2% recommended
- 2 Tablespoons vegetable or canola oil, or other neutral oil
- 1 teaspoon vanilla extract, or vanilla bean paste
- 2 large eggs
- 4 pears, ripe, peeled, cored and cut into chunks
Topping:
- 1/3 cup white granulated sugar
- 1 large egg
- 3 Tablespoons unsalted butter, melted and cooled
Garnish:
- Icing/Confectioners' Sugar, for dusting
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 the 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 overfill, as these will rise as they bake. Fill no more than about 2/3 full! Place ramekins on a baking sheet and place in a preheated oven to bake for 20 minutes.
- While the pudding cakes are baking, prepare the topping. Melt the butter and set it 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 the top, dividing evenly. Use a spoon to spread evenly, if necessary. Return to the oven and bake an additional 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 alternatively, with a scoop of vanilla ice cream on top. These are also good at room temperature. Refrigerate any leftovers.
Notes
Tips!
Make sure the puddings are set before pouring on the topping, so it doesn't sink and disappear into the batter. That should take about 20 minutes in the oven. Return the pudding cakes to the oven until set and golden on top, about 15 minutes longer.
I've used four larger ramekins here. You can use smaller ramekins, where you will probably get 5 or 6 puddings.
These cakes are lovely and warm, maybe even with a scoop of vanilla ice cream on top. They are also nice at room temperature, as well.
You can cover and refrigerate any leftovers, as it stands up reasonably well in the fridge, to re-warm and enjoy later.
Be sure to read the notes above the recipe card for more tips on making this recipe.
Serving: 1serving, Calories: 326kcal, Carbohydrates: 50g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 109mg, Sodium: 94mg, Potassium: 405mg, Fiber: 4g, Sugar: 35g, Vitamin A: 368IU, Vitamin C: 5mg, Calcium: 129mg, Iron: 1mg
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