Pudding:
125g salted butter
125g castor sugar
½ tsp NOMU Vanilla Extract
1 large egg
70g self-raising flour
½ tsp baking powder
½ cup milk
6 forelle pears, cored, peeled and bases sliced off
Sauce:
45g butter
90ml honey
Juice and zest of 1 medium orange
To serve:
Custard or fresh cream
Pudding:
Preheat the oven to 180°C and grease a large ovenproof dish with butter.
Cream the butter and sugar together until pale and fluffy. Add the egg and beat well to combine. Sift the dry ingredients and gently fold into the creamed mixture, incorporating the milk while folding.
Pour the batter into the prepared dish and press the pears into the cake batter. Bake for 45 minutes until golden and cooked through.
Sauce:
Just before the pudding is finished baking, prepare the sauce. Place all the ingredients into a small saucepan and simmer for 5 minutes.
Remove the cake from the oven, pour over the hot syrup and rest for 5 minutes. Serve the pudding warm with custard or fresh cream.
Pudding:
125g salted butter
125g castor sugar
½ tsp NOMU Vanilla Extract
1 large egg
70g self-raising flour
½ tsp baking powder
½ cup milk
6 forelle pears, cored, peeled and bases sliced off
Sauce:
45g butter
90ml honey
Juice and zest of 1 medium orange
To serve:
Custard or fresh cream
Pudding:
Preheat the oven to 180°C and grease a large ovenproof dish with butter.
Cream the butter and sugar together until pale and fluffy. Add the egg and beat well to combine. Sift the dry ingredients and gently fold into the creamed mixture, incorporating the milk while folding.
Pour the batter into the prepared dish and press the pears into the cake batter. Bake for 45 minutes until golden and cooked through.
Sauce:
Just before the pudding is finished baking, prepare the sauce. Place all the ingredients into a small saucepan and simmer for 5 minutes.
Remove the cake from the oven, pour over the hot syrup and rest for 5 minutes. Serve the pudding warm with custard or fresh cream.
Pudding:
125g salted butter
125g castor sugar
½ tsp NOMU Vanilla Extract
1 large egg
70g self-raising flour
½ tsp baking powder
½ cup milk
6 forelle pears, cored, peeled and bases sliced off
Sauce:
45g butter
90ml honey
Juice and zest of 1 medium orange
To serve:
Custard or fresh cream
Pudding:
Preheat the oven to 180°C and grease a large ovenproof dish with butter.
Cream the butter and sugar together until pale and fluffy. Add the egg and beat well to combine. Sift the dry ingredients and gently fold into the creamed mixture, incorporating the milk while folding.
Pour the batter into the prepared dish and press the pears into the cake batter. Bake for 45 minutes until golden and cooked through.
Sauce:
Just before the pudding is finished baking, prepare the sauce. Place all the ingredients into a small saucepan and simmer for 5 minutes.
Remove the cake from the oven, pour over the hot syrup and rest for 5 minutes. Serve the pudding warm with custard or fresh cream.
Pudding:
125g salted butter
125g castor sugar
½ tsp NOMU Vanilla Extract
1 large egg
70g self-raising flour
½ tsp baking powder
½ cup milk
6 forelle pears, cored, peeled and bases sliced off
Sauce:
45g butter
90ml honey
Juice and zest of 1 medium orange
To serve:
Custard or fresh cream
Pudding:
Preheat the oven to 180°C and grease a large ovenproof dish with butter.
Cream the butter and sugar together until pale and fluffy. Add the egg and beat well to combine. Sift the dry ingredients and gently fold into the creamed mixture, incorporating the milk while folding.
Pour the batter into the prepared dish and press the pears into the cake batter. Bake for 45 minutes until golden and cooked through.
Sauce:
Just before the pudding is finished baking, prepare the sauce. Place all the ingredients into a small saucepan and simmer for 5 minutes.
Remove the cake from the oven, pour over the hot syrup and rest for 5 minutes. Serve the pudding warm with custard or fresh cream.
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