Whole-Pear Batter Pudding Recipe

Recipe Phillippa Cheifitz Ingredients:

  • 6–8 whole, wine-poached pears
  • ¼ cup sugar
  • ½ cup cake flour
  • A pinch of salt
  • 3 extra-large, free-range eggs
  • 1 cup milk
  • 2T brandy
  • Icing sugar
  • Ground cinnamon (optional)
  • Crème fraîche, to serve
Directions: Preheat the oven to 180˚C. Arrange the pears in a buttered baking dish. To make the batter, mix the sugar, flour, salt, eggs, milk and brandy, and pour the mixture around the pears. Bake for about an hour, or until golden. Dredge with icing sugar and, if desired, dust the cinnamon on top. Serves 4 This recipe was originally featured in the Food 2013 issue of House and Leisure.