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Upside Down Pear Pudding

This beautiful pudding is delicious served warm and with custard.


  • 3 Beurré Bosc pears, peeled, halved and cored

  • 1 cup caster sugar

  • 3 cups water

  • 3 tablespoons soft brown sugar

  • 175g soft unsalted butter

  • 3/4 cup caster sugar

  • 4 eggs

  • 1 cup shifted self-raising flour

  • 1 teaspoon sifted baking powder

  • 3 teaspoons cinnamon

  • 100g ground almonds

  • Vanilla custard to serve


  • 1.

    Heat the oven to 180C. Line a 23cm cake tin with non-stick baking paper.

  • 2.

    Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves. Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender. Remove from the syrup using a slotted spoon and cool. Throw away the syrup.

  • 3.

    Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar.

  • 4.

    In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition. Fold through the remaining flour, baking powder, cinnamon and almonds.

  • 5.

    Spoon over the pears and smooth the surface. Bake in the oven for 50-55 minutes or until skewer inserted into the pudding comes out clean. Remove from the oven and carefully turnout onto a serving plate. Cut into slices and serve with vanilla custard.

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