Mum’s The Word Baking
138
PEAR & COCONUT
SPONGE PUDDINGS
PREP + COOK TIME 35 MINUTES SERVES 4
5 medium pears (1.2kg)
¼ cup (55g) caster sugar
¼ cup (60ml) water
1 cinnamon stick
2 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon rind
¼ cup (55g) caster sugar, extra
½ cup (75g) self−raising flour
⅓ cup (25g) shredded coconut
⅔ cup (190g) coconut yoghurt
icing sugar, to dust
1 Preheat oven to 180°C/160°C
fan. Grease four 1−cup (250ml)
ovenproof dishes.
2 Peel, core and quarter 4 of the
pears. Combine pear, caster sugar,
the water and cinnamon in a medium
saucepan; cook, covered, over
medium heat, for 5 minutes or until
pears are tender. Discard cinnamon.
Spoon pear into dishes.
3 Beat eggs, extract, rind and extra
caster sugar in a small bowl with an
electric mixer until thick and creamy.
Transfer to a medium bowl; fold in
sifted flour and coconut. Spoonsponge mixture over pear in dishes.
Place dishes on oven tray.
4 Bake puddings for 15 minutes or
until browned lightly.
5 Meanwhile, core and thinly slice
remaining pear.
6 Stand puddings for 5 minutes
before topping with sliced
pear and coconut yoghurt.
Serve dusted with sifted
icing sugar.