FIG & PEAR CIDER ‘NOVEL’

SERVES 4-6

“The name ‘novel’ comes from my gran; this was her go-to dessert. It made it into my mum’s recipe book and now it’s mine. It was always Dad’s favourite when Mum used whatever seasonal fruit she could find to whip into a quick pudding. It looks disconcerting as a split batter poured over the fruit, but once baked, it has a crisp crust and sauce at the bottom, as well as tender fruit.” Begin this recipe 1 day ahead if serving with clotted cream.

4 cups (1L) apple juice 6 pears, peeled 1/4

cup (80g) fig jam 5 figs, halved 75g unsalted butter, chopped 1 cup (150g) self-raising flour 260g raw caster sugar

(substitute raw sugar) 300ml pear cider 1 tsp vanilla extract 50ml Marsala

CLOTTED CREAM (OPTIONAL – SUBSTITUTE STORE-BOUGHT DOUBLE CREAM)

4 cups (1L) pure (thin) cream

For the clotted cream, place cream in a large saucepan over high heat and bring to the boil. Cook rapidly, stirring every time cream begins to boil over, for 8 minutes to reduce. Transfer to a heatproof bowl and chill overnight or until set.

The next day, preheat the oven to 200°C. Grease a 24cm, 2L (8-cup) pie dish and place on a baking tray.

Place apple juice in a saucepan over high heat and bring to the boil. Add pears and enough water to cover, and return to a gentle simmer. Cook, covered, for 20-25 minutes or until tender. Drain fruit. When cool enough to handle, halve the pears.

Spread the fig jam across the base of prepared dish and top with pears and figs, stems up.

In a bowl, rub butter and flour together to resemble coarse crumbs, then stir through sugar. Whisk in cider, vanilla and Marsala (mixture will look split; this is fine). Carefully pour cider mixture over fruit. Bake pudding on the tray for 40-45 minutes or until golden and sauce is bubbling. Serve warm with clotted or double cream.