Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 35 mins Serves 6-8

½ cup raisins, roughly chopped ¼ cup dark rum

1 Tbsp cin­na­mon su­gar

¼ tsp ground ginger

2 pears, peeled, cut into wedges 175g un­salted but­ter, melted,

plus ex­tra to grease

250ml but­ter­milk

2 free-range eggs

200g caster su­gar, plus ex­tra 100g 1½ cups self-rais­ing flour, sifted 8 free-range egg yolks

Seeds of 1 vanilla bean

1 tsp al­mond essence

600ml thick­ened cream

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Com­bine raisins and rum in a small glass bowl and mix well. Set aside for 10 min­utes to mac­er­ate. Put cin­na­mon su­gar and ginger in a large bowl, add pears, toss and set aside.

STEP 2 Grease a 25cm, deep skil­let pan with but­ter. Put but­ter, but­ter­milk, eggs and caster su­gar in a large bowl and whisk un­til well com­bined. Fold in flour, then the raisin mix­ture. Pour bat­ter into skil­let and ar­range pear wedges on top. Bake for 3035 min­utes, un­til golden, just firm to touch and a skewer in­serted in the cen­tre comes out clean. STEP 3 Mean­while, com­bine yolks, vanilla seeds, al­mond essence and re­main­ing su­gar in a large bowl and whisk un­til light. Put cream in a medium saucepan and bring just to the boil over medium heat. Grad­u­ally whisk the cream into the egg mix­ture, then re­turn to the saucepan. Cook over low heat, stir­ring con­stantly with a flat-bot­tomed wooden spoon, un­til mix­ture coats the back of the spoon, then strain through a fine sieve. Serve the buckle warm, cut into wedges with hot cus­tard on the side.

Warm pear and raisin buckle

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