Pear Pudding

Mothers Day Dessert

Let’s say you have gone through the whole day cooking the way Bondi Harvest do, starting with French toast, ‘breakfast doughnuts’, with flowers and tea, then onto fresh pesto pasta with a chilled glass of wine, perhaps a homemade card is thrown in there, amazing Mum was hungry again around 7 and you served her a luscious eggplant dish, fresh with herbs and pomegranate, even some homemade labneh scooped on top… No, we are not expecting you to cook breakfast, lunch, dinner, and now desert for your mother, however, we are in isolation and it could be a wonderful day of eating for her. We are yet to find a mother who doesn’t like dessert. This amazing toffee pear tart will tickle that itch for all things caramel.  A sponge, baked with poached pears inside until cooked, then a thick and creamy butterscotch sauce poured on top, only to be put back in the oven, allowing this creamy butterscotch to soak into the pear sponge and caramelise. Let’s be honest, your mum deserves it, and after this hard days work, so do you. This dish came from Taylor’s Mum, she used to make it when he was a child, the smell through the house on these wonderful nights are burned into his memory, He asked her for this recipe, Sandra not making this dish for about 14 years had to dive into the recipe book archives. Having moved around a few times, now residing just outside Christchurch, New  Zealand, This was not an easy feat, Sandra searched for 3 days before she found the golden book, containing recipes from Taylor’s childhood, now you can be sure we will see a few more dishes like this one bouncing around the Bondi harvest website. Taylor, we hope you look after your Mother for Mother’s day, just as she is helping you provide good quality recipes for us. There should be some leftover Butterscotch sauce, we like to put it in the fridge, it will thicken nicely. Once the tart is out the oven, let stand for about 20 minutes, if you can wait that long. It’s great served hot, then like all good leftovers, cold the next day. Serve with some cream or mascarpone, and the remaining cold butterscotch. We hope you have enjoyed this mother’s day recipe segment, whether cooking all or just taking inspiration from one of the dishes, maybe even just inspiration of serving Mum a chilled glass of wine with lunch. To all the mothers out there… Happy mothers day from all the Bondi Harvest team.

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  • SERVES: 2

Pear Pudding Recipe Ingredients

  • 3x pears

  • 500ml water

  • 100g sugar

  • 1tsp baking soda

  • 150 ml hot water

  • 125g butter

  • 3/4c sugar

  • 2x eggs

  • 1 heaped cup of self-raising flour

  • 2c brown sugar

  • 60g butter

  • 200ml cream

Instructions

    1. Peel and ¼ pears, take the core out, cook slowly in sugar and water until nicely poached, they will go slightly transparent, take out of the liquid and cool
    2. Preheat over to 190 degrees celsius
    3. Mix together baking soda and water
    4. In a food processer cream butter and sugar
    5. Add eggs one at a time, beating until light and fluffy
    6. Add the baking soda water mixture
    7. Pour into baking dish approx 20x25cm
    8. Place pears nicely on top
    9. Bake for 30-35 minutes until a skewer comes out clean, let stand and make caramel
    10. Put butter, sugar, and cream into a saucepan, bring to simmer and cook for 5 minutes, stirring every so often
    11. Once the caramel is cooked, pour some over the top of the pudding and place it back in the oven for about 10 minutes until caramelized.
    12. Let stand for 20 minutes and serve with cream and leftover butterscotch sauce.

Equipment:

  • 25cm pan with lid
  • Chopping board
  • Camp suitcase stove

*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice. 

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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