Mary Berry Pear Pudding is made with pear halves, butter, light muscovado sugar, eggs, self-raising flour, bicarbonate of soda, black treacle, and milk. This delicious Mary Berry Pear Pudding recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6-8 people.
Ingredients Needed
For the Pudding:
- 1 x 400g (14oz) tin of pear halves, drained and dried
- 75g (3oz) butter, softened, plus extra for greasing
- 150g (5oz) light muscovado sugar (about ¾ cup)
- 2 large eggs
- 175g (6oz) self-raising flour (about 1¾ cups)
- 1 tsp bicarbonate of soda (baking soda)
- 2 tbsp black treacle (molasses)
- 125ml (4½fl oz) milk (about ½ cup)
For the Sauce:
- 100g (4oz) butter (about 7 tbsp)
- 175g (6oz) light muscovado sugar (about ¾ cup)
- 400ml (14fl oz) double cream (heavy cream) (about 1½ cups)
- ½ tsp vanilla extract
- 2 tbsp black treacle (molasses)
How To Make Pear Pudding
- Prepare the Dish: You will need a shallow 2-litre (3½-pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°C/160°C fan/Gas 4 (350°F) and lightly grease the dish with butter.
- Prepare the Pears: Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½in) pieces.
- Make the Pudding: Measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk to make a smooth, thick batter. Stir in the chopped pears.
- Bake the Pudding: Pour the batter into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well-risen, coming away from the sides of the dish, and springy to the touch.
- Make the Sauce: To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a few minutes, stirring until the sauce thickens slightly.
- Serve: Arrange the reserved pear slices along the center of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm, with the sauce and some ice cream, custard, or cream.
Recipe Tips
- Choose Ripe Pears: If using fresh pears, select ripe but firm ones for the best texture and flavor in the pudding.
- Whisk Well: Make sure to whisk the butter and sugar until it’s very light and creamy; this helps create a fluffy pudding.
- Cut Pears Evenly: Chop the pears into uniform 1cm (½in) pieces to ensure they bake evenly throughout the pudding.
- Check Baking Time: Oven temperatures can vary, so check the pudding a few minutes early to avoid overbaking. It should spring back when lightly touched.
- Serve Warm: For the best experience, serve the pudding warm with the sauce and a scoop of ice cream or a drizzle of custard right after baking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pear Pudding cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freeze: If you want to freeze the Pear Pudding, make sure it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw it overnight in the refrigerator before serving, as this pudding is best enjoyed chilled.
Nutrition Facts
Serving Size: 1 of 6-8 servings
- Calories: 359
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 223mg
- Total Carbohydrate: 63g
- Dietary Fiber: 3g
- Sugars: 46g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Chicken And Ham Pie Recipe
- Mary Berry Irish Stew
- Mary Berry Salmon With Cream Cheese
- Mary Berry Dorset Apple Cake
Mary Berry Pear Pudding
Description
Mary Berry Pear Pudding is made with pear halves, butter, light muscovado sugar, eggs, self-raising flour, bicarbonate of soda, black treacle, and milk. This delicious Mary Berry Pear Pudding recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6-8 people.
Ingredients
For the Pudding:
For the Sauce:
Instructions
- Prepare the Dish: You will need a shallow 2-litre (3½-pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°C/160°C fan/Gas 4 (350°F) and lightly grease the dish with butter.
- Prepare the Pears: Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½in) pieces.
- Make the Pudding: Measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk to make a smooth, thick batter. Stir in the chopped pears.
- Bake the Pudding: Pour the batter into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well-risen, coming away from the sides of the dish, and springy to the touch.
- Make the Sauce: To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a few minutes, stirring until the sauce thickens slightly.
- Serve: Arrange the reserved pear slices along the center of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm, with the sauce and some ice cream, custard, or cream.
Notes
- Choose Ripe Pears: If using fresh pears, select ripe but firm ones for the best texture and flavor in the pudding.
- Whisk Well: Make sure to whisk the butter and sugar until it’s very light and creamy; this helps create a fluffy pudding.
- Cut Pears Evenly: Chop the pears into uniform 1cm (½in) pieces to ensure they bake evenly throughout the pudding.
- Check Baking Time: Oven temperatures can vary, so check the pudding a few minutes early to avoid overbaking. It should spring back when lightly touched.
- Serve Warm: For the best experience, serve the pudding warm with the sauce and a scoop of ice cream or a drizzle of custard right after baking.
Mary Berry Pear Pudding