WHOLE-PEAR BATTER PUDDING
Recipe Phillippa Cheif itz
6–8 whole, wine-poached pears ¼ cup sugar ½ cup cake flour a pinch of salt 3 extra-large, free-range eggs 1 cup milk 2T brandy icing sugar ground cinnamon (optional) crème fraîche, to serve
Preheat the oven to 180˚C. Arrange the pears in a buttered baking dish. To make the batter, mix the sugar, flour, salt, eggs, milk and brandy, and pour the mixture around the pears. Bake for about an hour, or until golden. Dredge with icing sugar and, if desired, dust the cinnamon on top. Serve warm with a dollop of crème fraîche on the side.