GLUTEN-FREE PEAR, WALNUT & MAPLE PUDDING

SERVES 6 PREP 15 MINS COOK 45 MINS

• 50g butter

• 2 tbsp maple syrup

• 3 beurre bosc pears, peeled, cored

• ½ cup chopped walnuts

• 100g butter, softened

• 2/3 cup maple syrup

• 1 tsp vanilla extract

• 2 eggs

• 2 cups sifted gluten-free self-raising flour

• ¾ cup milk

• raspberries, small mint leaves, icing sugar, maple syrup, to serve

1 Preheat oven to 180°C. Grease an 8-cup ovenproof casserole dish and place in a large, deep baking dish.

2 In a frying pan, melt butter on high. Stir in maple syrup.

Add pears and cook 3-4 mins until just tender. Stir walnuts through. In a small bowl, using an electric mixer, beat butter, maple syrup and vanilla until creamy. Add eggs, one at a time, beating well after each. 3 Lightly fold in flour alternately with 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 whole pan with tight-fitting foil. Bake 35-40 mins until cooked when tested. Serve topped with raspberries, mint leaves, a dusting of icing sugar and a drizzle of maple syrup.