I like to serve this with custard or creme fraiche and, if there’s any left over, it’s just as delicious reheated the next day.
STICKY PEAR AND PEACH PUDDING RECIPE
Serves 6
½ cup brown sugar
¼ cup boiling water
410g tinned peaches, drained
2 ripe pears, peeled and quartered
200g butter, softened
½ cup caster
1. Preheat an oven to 180C. Grease the base of an ovenproof pudding dish.
2. Place the brown sugar and ¼ cup of water in a small pot and bring to the boil for 2 minutes. Remove and toss the fruit in the liquid. Set aside.
3. Beat the butter and sugar until light and creamy. Add the eggs one at a time, then the vanilla and grated ginger. Fold through the cinnamon, flour and baking powder.
4. Using a slotted spoon remove the fruit from the sugar mixture and place into the base of your pudding dish. Reserve the liquid. Spoon over the batter. Bake for 35-40 minutes until soft and spongey. Remove and cool for 10 minutes.
5. Spoon over the reserved brown sugar liquid.
6. Serve with a good dollop of creme fraiche or lightly whipped cream.
