Caramel malva pudding with cognac pears

Anina's Recipes
Prep: 20 mins, Cooking: 35 mins By Food24
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Ingredients (21)

3 butter — softened
1 cup muscovado sugar
1 eggs
1 cup flour
1 tsp bicarbonate of soda
salt — pinch
1/2 cup milk — full cream
1 jam — apricot
1 vinegar
Sauce:
1 cup evaporated milk
1/2 cup milk
1/2 cup water
1/4 cup butter
1 cup muscovado sugar
salt — just a pinch
1 tsp caramel essence
Cognac pears:
2 pears
2 butter
2 muscovado sugar
2-3 cognac
3 cream
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Method:

Preheat the oven to 180º C. Grease a 2 litre oven-proof baking dish with butter or 8 dariole moulds if making individual puddings.

In a mixing bowl, cream the butter and muscovado sugar until combined. Add the egg and beat again.

Sift together the flour, bicarbonate of soda and salt. Add the flour and milk to the egg mixture in alternate stages and beat on a low speed until flour is incorporated.

Add the apricot jam and vinegar to the batter and mix through.

Pour the batter into the baking dish and smooth over.

For the individual puds, bake for about 20 minutes until cooked through. For one large sized dish, bake for 30 – 35 minutes.

To make the sauce, place all the ingredients, except the caramel extract, in a saucepan and bring up to the boil.

Simmer for 2-3 minutes until the sugar is dissolved. Stir through the caramel extract and keep warm while the pudding is baking.

Pour the hot sauce slowly over the pudding.

If making the moulded puddings, set aside to rest for about 20 minutes before carefully loosening to un-mould.

To make the pears, slice the pears into eighths.

Place the butter and sugar in a pan and heat until the mixture starts to bubble. Add the pears and cook for several minutes on each side.

Once the pears have taken on some colour, pour in the cognac and allow to reduce down slightly.

Add the cream and simmer for several minutes until the sauce is thickened.

Serve the malva puddings with whipped cream, warm pears and a spoonful of cognac cream sauce drizzled over the top.

Reprinted the permission of Bibby’s Kitchen@36.

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