Caramel pear self-saucing puddings

These sweet pear puddings draped with caramel sauce make an uplifting dessert for the whole family - especially on a cool autumn or winter night.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Caramel sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 3/4 cup (180ml) boiling water
  • 50 gram butter, chopped
Caramel pear self-saucing puddings
  • 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, chopped coarsely icing sugar, for decorating


Caramel pear self-saucing puddings
  • 1
    Preheat the oven to moderate (180°C / 160°C fan-forced). Grease four shallow ovenproof dishes (1 1/4cup / 300ml capacity). Place dishes on an oven tray.
  • 2
    Divide pear slices among dishes.
  • 3
    Combine flour, sugar, butter and milk in a small bowl; mix well. Spread the mixture evenly over pear slices in dishes. Sprinkle batter with pecans.
  • 4
    To make caramel sauce, combine all the ingredients in a medium heatproof jug; stir until sugar is dissolved and butter melted.
  • 5
    Pour caramel sauce slowly over the back of a spoon over mixture in dishes. Bake in a moderate oven for about 25 minutes or until firm.
  • 6
    Dust lightly with sifted icing sugar, serve immediately with cream or ice-cream, if desired.

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