Sticky Pear Pudding
Indulge in the ultimate comfort dessert with this Sticky Pear Pudding, a decadent treat that combines tender, caramelized pears with a moist, date-infused sponge cake. Enhanced with a hint of warm cinnamon and a drizzle of sticky golden syrup, this pudding bakes to golden perfection, filling your kitchen with irresistible aromas. Topped with rich, velvety toffee sauce and served with a dollop of heavy cream, this dessert is ideal for chilly evenings or as a show-stopping finale for dinner parties. Ready in just over an hour and perfect for six servings, Sticky Pear Pudding is a must-try for fans of classic British puddings with a modern twist.
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Recipe Information
Ingredients
- 3 large ripe pears, peeled, cored, and sliced
- 100 grams unsalted butter, softened
- 100 grams light brown sugar
- 2 large eggs
- 150 grams self-raising flour
- 1 teaspoon ground cinnamon
- 3 tablespoons whole milk
- 100 grams pitted dates, chopped
- 0.5 teaspoon baking powder
- 2 tablespoons golden syrup
- 200 milliliters heavy cream (for serving, optional)
- 200 milliliters toffee sauce (store-bought or homemade)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter or non-stick spray.
Arrange the sliced pears in an even layer on the bottom of the prepared baking dish. Set aside.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift the self-raising flour, ground cinnamon, and baking powder into the wet mixture. Gently fold the dry ingredients into the mixture using a spatula or wooden spoon.
Stir in the milk and chopped dates, mixing until just combined. Be careful not to overmix.
Pour the batter over the pears in the baking dish, spreading it evenly to cover the fruit.
Drizzle the golden syrup over the top of the batter for a sticky finish.
Bake in the preheated oven for 40-45 minutes, or until the pudding is golden brown and a skewer inserted into the center comes out clean.
While the pudding is baking, warm the toffee sauce in a saucepan over low heat or in the microwave, stirring occasionally.
Once baked, remove the pudding from the oven and allow it to cool slightly for 5-10 minutes.
Serve warm with a generous drizzle of toffee sauce and a dollop of heavy cream if desired. Enjoy!
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 568.1 g | 207% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 380.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 565 mg | 43% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
