July 30, 2016
Desserts, Nuts/Seeds, Cashew Nut,
Fruit, Pear, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Canned Fruit, Sugar, Kosher Dairy more
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"Looks like a delicious looking dessert from Super Food Ideas. PAN SIZE - they used a 5 cup capacity metal dish with a top measurement of 22.5cm and recommended that you could use a ceramic dish however the cooking time may be slightly longer."
Preheat oven to 170C/150C fan forced.
Grease a 4 cm deep, 18 cm round (base measurement) metal pie dish (see note in intro).
Drain pears and place on paper towel to remove excess moisture and set aside 6 pear halves and roughly chop THE REMAINDER of the pear halves.
Place butter, sugar, golden syrup and milk in a saucepan over medium heat and cook, stirring, for 4 to 5 minutes or until sugar dissolves and bring to the boil and remove from heat and stir in bicarbonate of soda and set aside for 10 minutes to cool slightly.
Whisk flour, ginger, cinnamon and egg into cooled mixture and stir in chopped pear and pour into prepared dish.
Arrange 6 pear halves, cut side up, on top of mixture (DO NOT PUSH INTO THE MIXTURE).
Bake for 20 minutes and then sprinkle with cashews and then return to oven and bake for a further 30 to 35 minutes or until top is just firm to the touch (cover top loosely with foil if over browning during the cooking process)
Stand for 10 minutes.
Meanwhile make Caramel Sauce - Place sugar, butter and cream in a saucepan over medium heat and cook, stirring occasionally for 5 to 6 minutes or until mixture is smooth.
Bring to the boil and boil for 1 minute and then remove from heat.
Serve pudding with Caramel Sauce and ice-cream.
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