Preheat the oven to 180ºC, gas mark 4. Arrange the pear slices in the base of a buttered 1.5-litre ovenproof dish.
Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat.
Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream.
- 4 tbsp golden syrup
- 125g superfine plain flour
- 1 medium eggs
- 150g light brown muscovado sugar
- 4 large Conference pears
- 2 tsp baking powder
- 125g caster sugar
- 200ml full cream milk
- 75g butter
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Waitrose
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