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Lancewood Buttermilk Pear Pudding
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Lancewood Buttermilk Pear Pudding

Ingredients

Pudding:

180 ml light brown sugar
45 ml butter , melted
2 extra large egg(s)
60 ml milk
250 ml self-raising flour
salt , a pinch
410 g canned pears  halves, drained

Topping:

250 ml LANCEWOOD® Buttermilk
125 ml light brown sugar

Method

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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