Name: Caramel pear self-saucing puddings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 425 gram can pear slices in natural juice, drained; 3/4 cup (110g) self-raising flour; 1/3 cup (75g) firmly packed brown sugar; 20 gram butter, melted; 1/3 cup (80ml) milk; 1/3 cup (40g) pecans, coarsely chopped; 2 tablespoon icing sugar; cream or ice-cream, to serve; Caramel sauce; 1/2 cup (110g) firmly packed brown sugar; 3/4 cup (180ml) boiling water; 50 gram butter, chopped

Ingredients

425 gram can pear slices in natural juice, drained

3/4 cup (110g) self-raising flour

1/3 cup (75g) firmly packed brown sugar

20 gram butter, melted

1/3 cup (80ml) milk

1/3 cup (40g) pecans, coarsely chopped

2 tablespoon icing sugar

cream or ice-cream, to serve

Caramel sauce

1/2 cup (110g) firmly packed brown sugar

3/4 cup (180ml) boiling water

50 gram butter, chopped

Method

1.Preheat oven to 180°C (160°C fan forced). Grease four shallow 1¼ cup (310ml) ovenproof dishes and place on an oven tray.

2.Divide pear slices among dishes.

3.Combine flour, sugar, butter and milk in a small bowl. Spread mixture evenly over pear slices. Sprinkle with nuts.

4.To make caramel sauce,stir ingredients in a medium heatproof jug until sugar is dissolved and butter is melted. Pour sauce slowly over the back of a spoon over mixture in dishes.

5.Bake puddings about 25 minutes or until firm. Dust with sifted icing sugar. Serve immediately with cream or ice-cream, if you like.

Women's Weekly Food