Sticky Toffee Pear Pudding Recipe


We made this delicious Sticky Toffee Pear Pudding for Hogmanay! It went down a treat. Choose between making the fruit syrup or the traditional caramel sauce, or both!
Ingredients:
  • 8 pears
  • 200g golden caster sugar
  • 2 cinnamon sticks
  • 1 star anise
  • 6 cloves
  • 1 lemon
  • 1 orange

For caramel Sauce:

  • 7oz Dark Muscovado Sugar
  • 4.5oz Butter
  • 6 tablespoons Cream

Method:

  • STEP 1

    Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips out. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid, and poach gently for 15 minutes until a knife easily slides into a pear. Leave to cool in the liquid.

  • STEP 2

    To make the sponge -  put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Put into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.

  • STEP 3

    Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers. Add the date and oil mixture, and stir. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 minutes until the cake is cooked through.  

  • STEP 4

To make the fruit syrup - bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

  • STEP 5

To make the fruit syrup - bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 minutes, then brush all over with the syrup, saving a little extra to serve alongside.

  • STEP 6
To make the caramel syrup - melt the butter, butter and cream together. Mix until melted and combined. Pour over pudding and serve. 
Inspired by BBC Good Food.

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