Pear and cider puddings
The tartness of cider is terrific in a decadent dessert like this, because it cuts through the density and richness of the pudding and encourages you to want to go in for another bite. Making these in muffin tins and storing in the freezer means you can dip in and out as you need, and have pear-fect puddings way past pear season, too. Just reheat in the microwave or oven from frozen, zapping at 30 second intervals. They’re delicious with a butterscotch or caramel sauce, or with just a good blob of cream to serve.PRINT
- 2 large firm pears (400g) peeled and coarsely grated (I used Beurre Bosc)
- 150 g pitted Medjool dates
- 125 ml pear or apple cider
- 1 tsp bicarb soda
- 1 tsp vanilla extract or essence
- 1 egg
- 1 cup (125g) loosely packed soft dark brown sugar
- 100 g butter melted
- 1 cup (125g) self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Cream to serve
- Preheat oven to 180℃ (160℃ fan).
- Line a ⅓ cup muffin tin with 10 papers, or grease the tin very well.
- Place grated pear, dates, cider and bicarb soda in a saucepan and bring to the boil, turn to a simmer and cook for 5 minutes, stirring to break up the dates. Once the cider had been absorbed and the mixture goes porridge-y, add vanilla and leave to cool a little, giving it the odd stir and smush.
- In a large bowl, whisk the egg and sugar until the mixture goes frothy and pale in colour, then whisk in the melted butter and fold in the flour, spices, a pinch of salt flakes and pear mixture, mixing until just combined.
- Spoon the mixture into prepared tin, smooth the tops and bake in the middle of the oven for 15-20 minutes or until the pudding springs back when touched.
- Serve warm with a big dollop cream.