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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
2 large nashi pears |
1 cup sugar |
1/3 cup cold water |
100 g butter, plus extra for greasing tin |
2 eggs |
1/2 teaspoon vanilla essence |
1/3 cup brown sugar |
1 cup self-raising flour |
1 cup caramel sauce, to serve |
ice cream or cream, to serve |
Directions:
1. Preheat oven to 180°C (160C fan-forced).
2. Peel and slice nashi into 4 thick rounds (no need to core).Set aside. Finely dice remaining nashi.
3. Put sugar and water into small saucepan and heat til sugar is dissolved and has turned a light caramel color.(About 10 min.).
4. Grease 4 of the muffin holes.
5. Pour a little caramel into base of each hole.
6. Place nashi rounds on top.
7. Melt butter and set aside.
8. Beat eggs with vanilla and brown sugar.
9. Add butter.
10. Sift in flour and stir well.
11. Fold in diced nashi.
12. Divide mix between muffin holes.
13. Bake for 20-30 minute until set.
14. Remove from oven and turn puddings out onto plate.Serve warm with extra caramel sauce and cream or ice cream.
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