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Pudding:
Topping:
Pudding:
Preheat the oven to 180°C. Grease a 27 cm x 18 cm x 4 cm deep ovenproof dish or pan.
Beat the sugar and butter together until well combined. Add the eggs, one at a time, and beat well after each addition. Add the milk and beat well.
Sift in the flour and the salt and mix to a smooth batter. Spoon into the prepared dish and spread out evenly.
Slice the pears and arrange on top of the batter. Bake for 25 – 30 minutes.
Topping:
Beat the buttermilk and sugar together. Pour into a saucepan and whisk over low heat, but do not boil.
To serve:
Pour the toppings over the pudding immediately after whisking as soon as the pudding comes out of the oven. Leave to cool slightly.
Serve with custard.
HINTS & TIPS:
Use a can of pie apples or peach slices instead of pears.
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