Ingredients
Method
1.Preheat oven 200°C (180°C fan forced). Grease six ¾-cup (180ml) ovenproof dishes.
2.Make pear wafers. Line oven tray with baking paper. Using a mandoline or V-slicer, thinly slice 2 corella pears lengthways. Place pear slices, in single layer, on tray, sprinkle with sugar. Bake about 20 minutes or until pears are crisp. Stand the tray on a wire rack to cool.
3.Peel, core and coarsely chop pears.
4.Combine brown sugar, butter and rind in medium saucepan, stir over high heat, without boiling, until sugar dissolves. Add chopped pear, simmer, covered, until pear is tender. Remove from heat.
5.Meanwhile, melt extra butter. Remove crusts from bread. Using 5cm (2-inch) round cutter, cut rounds from 6 slices of bread, using 6.5cm (2¾-inch) round cutter, cut rounds from 6 slices of bread. Cut each of the remaining 9 slices of bread into 3 finger lengths. Brush all bread pieces, both sides, with melted butter. Sprinkle one side of bread pieces with combined caster sugar and cinnamon.
6.Place smaller bread rounds, sugar-side down, into base of moulds. Line side of each mould with fingers of bread, sugar-side out, overlapping slightly.
7.Divide pear mixture evenly into moulds, reserving any leftover caramel sauce. Place larger bread rounds, sugar-side up, on top of pear mixture.
8.Bake puddings for about 25 minutes or until browned lightly and crisp. Serve puddings with pear wafers, leftover caramel sauce, and pouring cream or ice-cream.
We used dariole moulds for the pudding, a texas muffin pan would work well, too.
Note
