This comforting pudding is perfect for a Sunday lunch on a chilly day. Pears and blackberries are topped with an orange-scented sponge mixture and baked, then the pudding is turned out upside-down, so the luscious fruit is on top.
2 tablespoons golden syrup
3 ripe pears
1 punnet blackberries or raspberries
1/2 cup firmly packed dark brown sugar
2 eggs, beaten
1 1/3 cups self-raising flour
finely grated rind of 1 small orange
2 tablespoons low-fat milk, or as needed
Greek-style yogurt to serve (optional)
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Preheat the oven to 180 degrees C. Grease a deep 20cm round cake tin and line the bottom with greaseproof paper.
Heat the golden syrup gently in a small saucepan until it is runny, then pour it over the bottom of the tin. Peel, halve and core the pears. Arrange them, cut side down and in one layer, around the bottom of the tin. Scatter over the blackberries or raspberries.
Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Gradually add the eggs and beat well. Fold in the flour, orange rind and 2 tablespoons milk with a large metal spoon to give a soft, dropping consistency. Add a little more milk if needed. Spoon the sponge mixture evenly over the fruit in the tin and level the surface.
Bake for 50–60 minutes or until risen and golden-brown. If the pudding seems to be browning too much towards the end of the cooking time, cover loosely with aluminium foil.
Leave to cool in the tin for about 10 minutes, then place an inverted serving plate on top. Turn the tin and plate over, holding them firmly together, so the pudding falls out onto the plate. Serve warm, cut into wedges, with yogurt, if desired.
This pudding was delicious! The orange in the pudding is inspired and really lifts this dessert. I used plums instead of berries. The pears are so moist when cooked in this way that you don't really need cream/yoghurt with it, but it certainly tastes great with it too. - 16 May 2013