Sticky pear pudding

COOKING TIME 1 HOUR

SERVES 4–6

2 large pears

Juice of 1 lemon

150g (5oz) unsalted butter, plus extra for greasing

90g (3oz) demerara sugar

2 tbsp golden syrup

120g (4oz) caster sugar

2 eggs, beaten

150g (5oz) self-raising flour

2 tbsp milk

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin. Peel the pears, remove the cores and cut lengthways into slices of 1cm (½in) thickness. Place in a saucepan with the lemon juice and a little boiling water and poach over a gentle heat for 3 minutes.

PUT 30g (1oz) of the butter in a saucepan with the demerara sugar and golden syrup and cook gently until the butter has melted and the sugar has dissolved. Pour this caramel mixture over the bottom and sides of the greased basin. Arrange the pear slices over the sides and base, pressing them firmly into the caramel.

IN A MIXING BOWL, beat the remaining butter with the caster sugar until pale and fluffy. Gradually beat in the eggs, then stir in the flour and milk. Spoon the mixture over the pears in the basin and level the surface. Bake for about 1 hour or until firm to the touch and golden brown. Turn out carefully and serve with custard.