Pear, vanilla and custard sponge puddings
Photo by Babiche Martens
|1 tsp||Ground cardamom|
|¼ tsp||Ground nutmeg|
|¼ tsp||Ground cinnamon|
|¼ cup||Dessert wine|
- Peel, halve and core the pears. Chop, then put in a saucepan with the honey, cardamom, nutmeg, cinnamon and dessert wine. Gently simmer for approximately 15 minutes. Let cool.
- Grease 4 ramekins with butter then spoon in the fruit and top with the custard. Preheat the oven to 180C.
- Make the topping by creaming the butter and sugar together until pale. Beat in the egg, fold in the flour then gently stir through the milk.
- Spoon the topping over the fruit and bake for 20 minutes or until golden and puffy. Dust with icing sugar before eating.