Sticky Toffee Pear Pudding
Easy
Aoife Noonan’s Sticky Toffee Pear Pudding. This recipe is a delicious recipe perfect for the festive season or any occasion. A beautiful moist sponge with a rich smooth toffee sauce. Watch the video here.
PREP IN
20 MIN
COOK IN
55 MIN
SERVE
10-12
Sticky Toffee Pear Pudding
Easy
PREP IN
20 MIN
COOK IN
55 MIN
SERVE
10-12
Introduction
Aoife Noonan’s Sticky Toffee Pear Pudding. This recipe is a delicious recipe perfect for the festive season or any occasion. A beautiful moist sponge with a rich smooth toffee sauce. Watch the video here.
Ingredients
- 8 small firm pears, peeled
- 500ml pear cider
- 100ml port
- 60g brown sugar
- 2 cinnamon sticks
- 1 Star Anise
- 3 Clove
- 1 Strip Lemon Zest
- 1 Strip Orange
- Zest Juice 1 Lemon
- 50g unsalted butter
- 175g soft brown sugar
- 2 eggs
- 175g pitted dates
- 1tsp baking powder
- 175g self raising flour
- ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground allspice
- 175g light muscovado sugar
- 50g butter, cut into pieces
- 225ml double cream
- 1 tbsp black treacle
POACHED PEARS
SPONGE:
TOFFEE SAUCE:
Method
- 1. For poached pears: Trim base of pears and remove the centre using a melon baller or corer. Put all of the remaining ingredients into a saucepan and bring to a simmer. Add the pears and cook for 15-20 minutes until soft. Leave the pears to cool in the liquid with a disc of paper covering the top while making the sponge.
- 2. For the sponge:
- 3. Heat the oven to 160C fan. Put the dates in a bowl with 300ml just boiled water and soak for a few minutes before blending together to form a puree. Set aside to cool slightly.
- 4. Cream the butter and sugar together until creamy. Add the eggs one by one and mix well to combine.
- 5. Add the puree to the egg mix, followed by the spices, baking powder and flour. Pour into a greased 2L baking dish and nestle the pears in and around the dish, standing up.
- 6. Bake for 35-40 minutes until firm to the touch.
- 7. For toffee sauce:
- 8. Put the butter and sugar into a saucepan with the double cream.
- 9. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- 10. Stir in the black treacle and boil for 2-3 minutes, stirring occasionally to ensure it doesn’t burn.
- 11. Pour the warm sauce over the cooked pudding and serve.
