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180 ml light brown sugar
45 ml butter, melted
2 extra large eggs
60 ml milk
250 ml self raising flour
A pinch of salt
410 g canned pear halves, drained
250 ml LANCEWOOD® Buttermilk - shake well before opening
125 ml light brown sugar
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.
Beat the buttermilk and sugar together. Pour into a saucepan and whisk over low heat, but do not boil.
Pour the topping 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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