ruth-clemens-baked-pear-and-caramel-pancake-pudding

Ruth Clemen’s Baked Pear and Caramel Pancake Pudding

A sublime sweetener for friends and family


Get the kids to help you create this perfect dinner party pudding

Created exclusively for our friends at 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.

Ruth Clemen’s Baked Pear and Caramel Pancake Pudding

Serves 4
Prep time: 25 minutes
Cook time: 30 minutes

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

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/pie 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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SAVVY TIP
Did you know that the pear is one of the few fruits that doesn’t ripen on the tree? The pear is harvested when it is mature, but not quite ripe. It then slowly reaches a sweet and succulent maturity as it ripens from the inside out in our fruit bowls. As tempting as the pear might look in the supermarket, a little patience and the following tips will ensure your pears always ripen to their most delicious point in your home.
• Leave firm pears at room temperature to ripen, never putting them in the fridge
• Check the neck of the pear for ripeness daily, by applying gentle pressure with your thumb. If you can squeeze it gently then it’s ready to eat!
• Once ripe, you can refrigerate your pear to slow the ripening process and enjoy it up to five days later

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made this and it was yummy but it needed a lot longer than the suggested cooking time mine was in the oven for over and hour before it wasn't raw

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