How-to

How to bake a last minute warm winter desert

How to bake a last minute warm winter desert

Preheat the oven at 180 C

Prepare the tray. I am using 20 cm diameter round tray

I am making the caramel in the tray. Using around 100 gm sugar. No water. One could prepare the cramel in another recipient but this way there is less washing up.

On the fire

Medium heat.

Once caramel is done coat the tray all around and the sides of course

You can use canned pears or fresh one if it is still in season. - end of summer or beginning of autumn.

Peal the pears. Cut in half

3 pears halved. Arrange in the tray

Or 4 pears

Or cut them like above or????These are 4 pears

These are the ingredients for the batter.

Optional ingredients: 25 gm of powdered almonds. And 2Tsp of cinnamon or any other spice of your choice. Sometimes I add ginger

Start to make the batter. Add the ingredients. All together the sequence is not important

Then add the cinnamon and the almond powder

Mix for 2-3 mins

Put in the oven. Lower the temperature to 160 and bake for 50 mins

Lower the temperature of the oven to 160 C and bake for 40 minutes. Unmould as soon as it comes out from the oven before the caramel sticks to the cake tray

Out of the oven

Unmould it upside down.

Serve warm alone

Or with ice cream. Also with creme anglaise, or warm chocolate sauce

First possibility

Second possibility


Watch the video: Top 5 winter puddings. (May 2021).