A sponge pear pudding, baked with a caramel sauce made with golden syrup, that is delicious served warm with cream or ice cream
4 large ripe pears, peeled, cored, and sliced
125g plain flour
2tsp baking powder
125g caster sugar
75g butter, melted
1 medium egg, beaten
150g light brown sugar
4 tbsp golden syrup
Preheat the oven to 180 C. Arrange the pear slices in the base of a buttered 1.5 litre ovenproof dish.
Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat.
Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream