This baked pear and caramel pancake pudding is an excellent way to transform leftover batter into an indulgent dessert...
This baked pear and caramel pancake pudding from Great British Bake Off star Ruth Clemens is an easy yet delicious way to use up leftover pancake batter. You could make this baked pear and caramel pancake pudding to finish of your Pancake Day feasting (if you’ve still got room of course!)
- 3-4 Conference pears
- 75g butter
- 100g light brown muscovado sugar
- 1 x star anise
- For the pancakes:
- 100g plain flour
- Pinch of salt
- 1 medium egg
- 300ml whole milk
- You will also need:
- 8' flan dish
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.
Top tip for making Baked pear and caramel pancake pudding
Got extra time? Make your own homemade custard to go with this pudding