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BRSticky Toffee Pudding alert!!! 🚨 Welcome to episode 2 of my seasonal recipes series and today we are doing pears 🍐 So juicy, so delicious and they pear (see what I did there!) brilliantly with the flavours in this Hassleback Pear Sticky Toffee Pudding Cake. You will be fighting off your friends and family wanting a slice, just check out the end of the video 🤣 #seasontotaste
Hassleback Pear Sticky Toffee Pudding Cake
Ingredients
Sponge
250g self raising flour
200g soft brown sugar
1 tsp baking powder
½ tsp salt
250ml milk
120g unsalted butter, melted
3 medium eggs
150g fresh dates, stoned & chopped
1 tsp mixed spice
3 pears
Sauce
50g unsalted butter
200g soft brown sugar
250ml single cream
1 tsp mixed spice
1 tbsp treacle
Method
Oven on to 180C fan/200C. Grease and line an 8 inch cake tin. In a saucepan, cover the chopped dates with 100ml water & heat gently for 5 minutes until broken down.
Prepare the pears. Top, tail and peel the pears and slice in half lengthways. Place a half of pear in between the handles of 2 wooden spoons and thinly slice widthways all along the fruit stopping at the handles so you don’t cut all the way through. Repeat with the other halves.
Make the sponge. Mix together the flour, sugar, baking powder & salt. In a separate bowl, whisk together the milk, melted butter & eggs. Add the wet ingredients to the dry ingredients, mix until combined. Add the dates and mix again.
Pour the mixture into the prepared tin, place the hassleback pears in a circle around the batter and press them down so that half of each pear is submerged. Bake for 45-50 minutes until a skewer comes out clean.
Make the sauce. Add all the ingredients into a saucepan & heat gently until combined. Leave on the heat for 5-10 minutes until thickened.
Once the sponge is cooked, cut into slices and pour over the sauce.
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