Baked pear and caramel pancake pudding
Skill level: Easy peasy
Costs: Cheap as chips
Turn your pancake batter into a hearty dessert with this easy recipe from Great British Bake Off star Ruth Clemens - great for leftovers this Pancake Day!
- 3-4 Conference pears
- 75g butter
- 100g light brown muscovado sugar
- 1 x star anise
For the pancake batter:
- 100g plain flour
- Pinch of salt
- 1 medium egg
- 300ml whole milk
- 8" flan dish
Got extra time? Make your own homemade custard to go with this pudding
- Preheat oven to 220°C/425°F/Gas Mark 7. Peel, core and quarter the pears.
- In a large pan heat the butter and sugar until melted. 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. Remove from the heat and transfer the pears and caramel sauce to a flan dish.
- To prepare the batter, place the flour and salt in a bowl. 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. Beat well adding the remaining milk. The batter should be the consistency of single cream.
- 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. Serve warm.