GLUTEN-FREE PEAR, WALNUT & MAPLE PUDDING

SERVES 6 PREP 15 MINS COOK 45 MINS

Preheat oven to moderate, 180°C. Grease an 8-cup ovenproof casserole dish. Place in a large baking dish. In a frying pan, melt 50g butter on high. Stir in 2 tbsp maple syrup. Add 3 peeled, cored and sliced beurre bosc pears and cook 3-4 mins until just tender. Stir ½ cup chopped walnuts through. In a small bowl using an electric mixer, beat 100g softened butter, ⅔ cup maple syrup and 1 tsp vanilla until creamy. Add 2 eggs, one at a time, beating well after each. Lightly fold in 2 cups sifted gluten-free self-raising flour alternately with ¾ cup milk. Spoon into dish. Ripple pear mixture through the surface. Cover dish with baking paper and foil. Pour in enough hot water to come halfway up sides of dish. Cover the whole pan with tight-fitting foil. Bake 35-40 minutes until cooked when tested. Serve topped with extra raspberries, micro mint, a dusting of icing sugar and a drizzle of maple syrup.