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For the pudding
- 150g (5oz) self-raising flour
- 100g (4oz) soft brown sugar
- 250ml (9fl oz) milk
- 1 egg
- 85g butter, melted
- 2 pears, peeled, cored and sliced
- 50g (2oz) hazelnuts, chopped
For the sauce
- 185g dark soft brown sugar
- 300ml boiling water
Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Mix together the flour and sugar and set aside. Beat together the milk and egg, stir in the butter, then add to the dry ingredients to make a smooth batter.
Line the bottom of the pudding dish with the pears and pour over the batter. Sprinkle with the sugar, then pour the boiling water gently over the back of a spoon. Sprinkle with the hazelnuts and cook in the oven for 40 minutes or until the top feels firm. Serve immediately, or the sauce will be absorbed, with hot custard.
Top Tip for making Caramel and Pear Self-saucing Pudding
You can make the batter up to 2 hours ahead to the end of step 1, but don’t continue the recipe until you are ready to put it into the oven.This is also good made with eating apples and you could replace the hazelnuts with pecans. For a speedy accompaniment, look for prepared fresh vanilla custard on the chilled counter. Or try this pudding with premium vanilla ice cream.
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