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- Ruth Clemen’s Baked Pear and Caramel…
Ruth Clemen’s Baked Pear and Caramel Pancake Pudding
-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 3 - 4 Conference pears
- 75g butter
- 100g light brown sugar
- 1 star anise
- 100g plain flour
- 1 pinch salt
- 1 medium egg
- 300ml whole milk
Method
Step 1
Preheat oven to 200C (fan)/220C/Gas Mark 6.
Step 2
Peel, core and quarter the pears.
Step 3
In a large pan heat the butter and sugar until melted.
Step 4
Add the quartered pears and star anise to the pan and simmer over a low heat for 5 minutes, turning the pears in the sauce occasionally.
Step 5
Remove from the heat and transfer the pears and caramel sauce to a flan dish.
Step 6
To prepare the batter, place the flour and salt in a bowl.
Step 7
Beat the egg lightly with a fork, make a well in the centre of the dry mixture and add to the bowl with a little of the milk. Stir well to combine, adding milk gradually until all of the flour is worked in.
Step 8
Beat well adding the remaining milk. The batter should be the consistency of single cream.
Step 9
Pour the batter over the pears and bake in the oven for 25-30 minutes until the middle is set and the top is golden
Step 10
Serve warm.
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