Mary Berry Pear Pudding is a tasty treat consisting of tender pears, butter, light muscovado sugar, eggs, self-raising flour, bicarbonate of soda, black treacle, milk, and a luscious sauce of butter, light muscovado sugar, double cream, vanilla extract, and black treacle and it takes just 1 hour to be ready!
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🧡 Why You’ll Love This Pear Pudding Recipe:
- Warm and Comforting: Perfect for chilly evenings, this pudding brings a cozy warmth with every bite.
- Impressive Presentation: Garnish with pear slices and drizzle with sauce for a beautiful finish that’s sure to impress guests.
❓ What Is Mary Berry’s Pear Pudding Recipe?
Mary Berry’s Pear Pudding is a delightful dessert combining pears, butter, light muscovado sugar, eggs, self-raising flour, bicarbonate of soda, black treacle, milk, baked to perfection and served with an indulgent sauce made with butter, light muscovado sugar, double cream, vanilla extract, and black treacle.
🍐 Mary Berry Pear Pudding Ingredients
- 1x 400g tin (14oz) tin of pears halves, drained and dried
- 75g (3oz) butter, softened, plus extra for greasing
- 150g (5oz) light muscovado sugar
- 2 large eggs
- 175g (6oz) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tbsp black treacle
- 125ml (4½oz) milk
For the sauce:
- 100g (4oz) butter
- 175g (6oz) light muscovado sugar
- 400ml (14fl oz) double cream
- ½ tsp vanilla extract
- 2 tbsp black treacle
🥮 How To Make Mary Berry Pear Pudding
- A shallow ovenproof dish that measures approximately 30 x 20 x 6cm (12 x 8 x 2½in) and holds 2 liters (3½ pints) is all you’ll need.
- Butter lightly coat the dish and set the oven temperature to 180°/160° fan/Gas 4.
- Cut one half of a pear into thin horseshoe shapes and reserve them for garnishing. Chop the rest of the pears into pieces that are 1 cm (½ in) in diameter.
- Put the sugar and butter into a mixing dish and set aside to prepare the pudding. Whip till fluffy and light, using an electric hand whisk.
- Whisk in the other ingredients until the batter is thick and smooth. Mix in the pear pieces.
- Transfer to the prepared dish. Bake for 40 minutes, or until pudding is puffed, pulling away from dish edges, and tender to the touch.
- Put the sauce ingredients in a saucepan and cook over low heat, stirring occasionally, until the butter melts.
- Bring to a boil, stirring occasionally, for a few minutes or until the sauce has slightly thickened.
- Place the pear slices that were set aside in the center of the dish. Spoon half of the sauce over the pudding and transfer the rest to a warmed jug.
- Warmly garnish the pudding with the remaining sauce and ice cream, custard, or cream.
💭 Recipe Tips
- Ensure the butter is softened for easy mixing with the sugar to achieve a fluffy consistency.
- Use a shallow ovenproof dish to ensure even baking and a nice presentation.
- Don’t overmix the batter once the flour is added to avoid a tough texture.
- Serve immediately for the best taste and texture, and don’t forget to spoon the warm sauce generously over each serving.
🍨 What Pairs Nicely With Pear Pudding?
Accompany Pear Pudding with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard for the ultimate treat.
🎚 How To Store Leftovers Pear Pudding?
- In The Fridge: Keep leftover pear pudding in a sealed container in the refrigerator for up to 3 days.
- In The Freezer: Freeze leftover pear pudding portions in freezer-safe containers for up to 1 month. Let thaw in the fridge before eating.
🥵 How To Reheat Leftovers Pear Pudding?
- Oven: Reheat leftover pear pudding on a baking sheet at 180°C (350°F) for 20 minutes until warmed through.
- Microwave: Heat leftover pear pudding on a microwave-safe plate on high power in 5-minute intervals until heated.
FAQs
Why is my pear pudding dry?
Your pear pudding may be dry due to overbaking, insufficient moisture, or using too little butter or liquid ingredients.
Can I prepare pear pudding in advance?
Yes, prepare and cook the pudding without sauce up to 6 hours ahead. The sauce can be made separately up to 2 days ahead.
What is the best thickener for pear pudding?
Cornstarch or flour are commonly used as thickeners for pear pudding, creating a smooth and velvety texture when cooked.
How do you know when pear pudding is done?
The pudding is done when it’s puffed, pulls away from the dish edges, and is tender to the touch when pressed gently.
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Mary Berry Pear Pudding Nutrition Facts
Amount Per Serving
- Calories 338
- Total Fat 6g
- Saturated Fat 3.8g
- Cholesterol 15mg
- Sodium 172mg
- Total Carbs 68g
- Net Carbs 62g
- Dietary Fiber 6g
- Sugars 41g
- Protein 6g
Mary Berry Pear Pudding
Description
Mary Berry Pear Pudding is a tasty treat consisting of tender pears, butter, light muscovado sugar, eggs, self-raising flour, bicarbonate of soda, black treacle, milk, and a luscious sauce of butter, light muscovado sugar, double cream, vanilla extract, and black treacle and it takes just 1 hour to be ready!
Ingredients
For the sauce:
Instructions
- A shallow ovenproof dish that measures approximately 30 x 20 x 6cm (12 x 8 x 2½in) and holds 2 liters (3½ pints) is all you’ll need.
- Butter lightly coat the dish and set the oven temperature to 180°/160° fan/Gas 4.
- Cut one half of a pear into thin horseshoe shapes and reserve them for garnishing. Chop the rest of the pears into pieces that are 1 cm (½ in) in diameter.
- Put the sugar and butter into a mixing dish and set aside to prepare the pudding. Whip till fluffy and light, using an electric hand whisk.
- Whisk in the other ingredients until the batter is thick and smooth. Mix in the pear pieces.
- Transfer to the prepared dish. Bake for 40 minutes, or until pudding is puffed, pulling away from dish edges, and tender to the touch.
- Put the sauce ingredients in a saucepan and cook over low heat, stirring occasionally, until the butter melts.
- Bring to a boil, stirring occasionally, for a few minutes or until the sauce has slightly thickened.
- Place the pear slices that were set aside in the center of the dish. Spoon half of the sauce over the pudding and transfer the rest to a warmed jug.
- Warmly garnish the pudding with the remaining sauce and ice cream, custard, or cream.
Notes
- Ensure the butter is softened for easy mixing with the sugar to achieve a fluffy consistency.
Use a shallow ovenproof dish to ensure even baking and a nice presentation.
Don’t overmix the batter once the flour is added to avoid a tough texture.
Serve immediately for the best taste and texture, and don’t forget to spoon the warm sauce generously over each serving.