Sticky Pear Pudding With Caramel Sauce

Step 1: Preheat oven to 170C/150C fan forced.

Step 2: Grease a 4 cm deep, 18 cm round (base measurement) metal pie dish (see note in intro).

Step 3: 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.

Step 4: 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.

Step 5: Whisk flour, ginger, cinnamon and egg into cooled mixture and stir in chopped pear and pour into prepared dish.

Step 6: Arrange 6 pear halves, cut side up, on top of mixture (DO NOT PUSH INTO THE MIXTURE).

Step 7: 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)

Step 8: Stand for 10 minutes.

Step 9: 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.

Step 10: Bring to the boil and boil for 1 minute and then remove from heat.

Step 11: Serve pudding with Caramel Sauce and ice-cream.