Salted Caramel and Pear Pudding
Makes: 4 servings
  • 3½ oz (100 g) unsalted butter,melted, plus extra for greasing
  • 4 firm baking pears, pointy ends trimmed
  • 4 oz (125 g) all-purpose flour
  • 2 teaspoons baking powder
  • 4 oz (125 g) superfine sugar
  • 7 fl oz (200 ml) milk
  • 1 egg, beaten
  • 5 oz (150 g) light brown muscovado sugar
  • 4 tablespoons golden syrup
  • 2 teaspoon flaky sea salt
  • 8 fl oz (250 ml) water
  • Vanilla ice cream, for serving
  1. Preheat the oven to 350°F (180°C).
  2. Grease a 5 cup (1.5 litre) baking dish. Using a spiralizer fitted with a 6 mm (1 ⁄4 inch) flat noodle blade, spiralize the pears. Place the spiralized pears in the prepared dish.
  3. Sift the flour and baking powder into a large bowl. Add the superfine sugar, milk, melted butter and egg and whisk together for 2–3 minutes until well combined. Pour the mixture over the pears.
  4. To make the salted caramel sauce, place the brown sugar, golden syrup and salt in a small saucepan and add the water. Cook over medium-high heat, stirring until the sugar has dissolved, then bring to a boil.
  5. Carefully pour the sauce over the pudding and bake for 30–35 minutes, until the pudding is set. Allow the pudding to stand for 5 minutes, then serve portions with vanilla ice cream.
Recipe by Bakepedia at