Upside-Down Pear Pudding
Preparation Time: 25 mins
Cooking Time: 1 hour
- 2 tablespoons golden syrup
- 3 ripe pears
- 1 cup blackberries or raspberries
- 1⁄2 cup reduced-salt butter
- 1⁄2 cup firmly packed dark brown sugar
- 2 eggs, beaten
- 1 1⁄3 cups self-raising flour
- finely grated rind of 1 small orange
- 2 tablespoons low-fat milk, or as needed
- Greek-style yogurt to serve (optional)
- Preheat the oven to 350°F (180°C). Grease a deep 20 cm (8 in.) round cake pan and line the bottom with baking paper.
- Heat the golden syrup gently in a small saucepan until it is runny, then pour it over the bottom of the pan. Peel, halve and core the pears. Arrange them, cut side down and in one layer, around the bottom of the pan. Scatter over the blackberries or raspberries.
- Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Gradually add the eggs and beat well. Fold in the flour, orange rind and 2 tablespoons milk with a large metal spoon to give a soft, dropping consistency. Add a little more milk if needed. Spoon the sponge mixture evenly over the fruit in the pan and level the surface.
- Bake for 50–60 minutes or until risen and golden-brown. If the pudding seems to be browning too much toward the end of the cooking time, cover loosely with aluminum foil.
- Leave to cool in the pan for about 10 minutes, then place an inverted serving plate on top. Turn the pan and plate over, holding them firmly together, so the pear pudding falls out onto the plate. Serve warm, cut into wedges, with yogurt, if desired.
Recipe adapted from Best Health Mag