Recipe: Pear puddings

These pear puddings are delicious with cardamom crème anglaise drizzled on top.

Serves 6

20g butter
1 tbs brown sugar
3 corella pears, cut into 1cm-thick slices
125g butter, extra, softened
1 cup (200g) brown sugar
3 eggs
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup (75g) plain flour
1/4 cup (40g) self-raising flour
1/2 cup (55g) hazelnut meal
1/3 cup (90g) natural yoghurt

Crème anglaise
2 cups (500ml) milk
1 cup (250ml) cream
1 vanilla bean, split
1 cinnamon stick
3 cardamom pods, bruised
1/2 cup (100g) brown sugar
4 egg yolks
1 tbs cornflour

1. Preheat oven to 160°C. Grease and line the bases of six 1-cup (250ml) dariole moulds. Melt the butter in a large non-stick frying pan over medium-high heat until foaming. Sprinkle the brown sugar over the pear slices. Add half the pear to the pan and cook for 2 minutes each side or until caramelised and tender. Transfer to a bowl. Repeat with remaining pear slices. Place a pear slice in the base of each prepared mould.
2. Use an electric mixer to beat the extra butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Use a wooden spoon to stir in the cinnamon, cardamom, combined flours, hazelnut meal and yoghurt until just combined. Spoon mixture evenly among the prepared moulds and smooth the surface. Place the remaining pear slices on top of each pudding. Place on an oven tray and bake for 30 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and set aside for 2 minutes before turning out on to serving plates.
3. Meanwhile, to make the crème anglaise, place the milk, cream, vanilla, cinnamon and cardamom in a medium saucepan over medium heat and bring to a simmer (do not boil).
4. Meanwhile, use a balloon whisk to whisk the sugar, egg yolks and cornflour in large heatproof bowl until well combined. Gradually pour the hot milk mixture into the egg mixture while whisking continuously. Return mixture to a clean saucepan over low heat. Cook, stirring, for 5 minutes or until mixture coats the back of a spoon. Strain custard into a heatproof jug.
5. Turn puddings out on to serving dishes. Drizzle with crème anglaise and serve immediately.

 

Recipes & food preparation: Sarah Hobbs. Photography: Steve Brown. Styling: David Morgan.