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- Ruth Clemen’s Baked Pear and Caramel Pancake Pudding
Ruth Clemen’s Baked Pear and Caramel Pancake Pudding
Created exclusively for Ocado by Ruth Clemens, second place runner-up of the 2010 series of The Great British Bake Off, this scrumptiously sweet, light and fruity pancake pudding is sure to become a family favourite.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 3 - 4 Conference pears
- 75g butter
- 100g light brown muscovado sugar
- 1 star anise
- 100g plain flour
- 1 pinch salt
- 1 medium egg
- 300ml whole milk
Total time required
- Preparation time:
- Cooking time:
Instructions
- Preheat oven to 200C (fan)/220C/Gas Mark 6.
- Peel, core and quarter the pears.
- In a large pan heat the butter and sugar until melted.
- 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.
- Remove from the heat and transfer the pears and caramel sauce to a flan dish.
- To prepare the batter, place the flour and salt in a bowl.
- 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.
- Beat well adding the remaining milk. The batter should be the consistency of single cream.
- 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
- Serve warm.
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Recipe published with permission from OcadoLife magazine
