Salted Caramel and Pear Pudding
Did the words “salted caramel” get you? I thought so. Us too. We just don’t get tired of this trend. We say it is here to stay as a standard flavor in our repertoire. Here Denise Smart has used a spiralizer to make long strands of tender but crisp pear and fashioned them into a comfort food dessert. Her new book, SPIRALIZE Now! takes you on a journey through sweet as well as savory recipes to maximize the use of your spiralizer gadget. Check out her Carrot Cake Muffins, too. The muscovado sugar lends incomparable depth of flavor far beyond regular brown sugar so make sure to seek it out.
Excerpted from SPIRALIZE Now! by Denise Smart. Published by Weldon Owen, 2016. Photos by William Shaw.
Prep Time: 15 minutes
- 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
- Preheat the oven to 350°F (180°C).
- 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.
- 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.
- 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.
- 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.
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