Ruth Clemen’s Baked Pear and Caramel Pancake Pudding

Ingredients

• 100 g of light brown sugar

• 100 g of plain flour

• 1 medium of egg

• 75 g of butter

• 300 ml of whole milk

• 1 star anise

• 1 pinch of salt

• 3 - 4 conference pears

4 servings

Calories~513 kcal

Protein~8 g

Carbs~75 g

Fat~20 g

Fiber~6 g

Sugar~48 g

Total recipe

Calories~2,050 kcal

Protein~30 g

Carbs~300 g

Fat~80 g

Fiber~25 g

Sugar~190 g

Method

• Step 1

  Preheat oven to 200C (fan)/220C/Gas Mark 6.

• Step 2

  Peel, core and quarter the pears.

• Step 3

  In a large pan heat the butter and sugar until melted.

• Step 4

  Add the quartered pears and star anise to the pan and simmer over a low heat for 5 minutes, turning the pears in the sauce occasionally.

• Step 5

  Remove from the heat and transfer the pears and caramel sauce to a flan dish.

• Step 6

  To prepare the batter, place the flour and salt in a bowl.

• Step 7

  Beat the egg lightly with a fork, make a well in the centre of the dry mixture and add to the bowl with a little of the milk. Stir well to combine, adding milk gradually until all of the flour is worked in.

• Step 8

  Beat well adding the remaining milk. The batter should be the consistency of single cream.

• Step 9

  Pour the batter over the pears and bake in the oven for 25-30 minutes until the middle is set and the top is golden

• Step 10

  Serve warm.