Pear Sponge Pudding
unsalted butter 100g/3.5oz Or 1kg/35.3oz
self-raising flour 100g/3.5oz OR 1kg/35.3oz
caster sugar 100g/3.5oz Or 1kg/35.3oz
3 tbsp ground mixed spice Or No more than 4.5 tbsp (Season to Taste)
4 free-range eggs Or 10 eggs
1 Tin of Pears (normally comes in some sort of juice) Or 1 A10 tin (X-Large)
1 tsp ground mixed spice Or 1 tbsp
Preheat the oven to 200C / 400F which is roughly gas mark 6.
To make the sponge mix all the indicated ingredients together in a food processor or (if your unlike like I was) by hand into a thick and smooth batter.
WARNING... Be very careful with the mixed spice... Season to Taste.
Place your tinned pears in the bottom of your HR or baking tray as you would with most fruit crumbles. Sprinkle the mixed spice over it, making sure you get a good coverage.
Pour the batter over the top and place in the over to bake. You can tell its ready if the top is golden and it passes the skewer test (stick a skewer in the middle, if it comes out clean it's ready).
Serve with Double Cream Or Custard.
Pairs Well With
Some time last year myself and my head chef were cooking lunch for the Company (British Army) and realized that we hadn't prepared enough crumble for the amount of troops we had to feed. I was told to look round the kitchen and make a dessert using on whatever I found. I found the following ingredients and managed to make a Pear sponge that went down better than the crumble... This one I will be doing again.
I have provided the measurements for the 4 servings however for those who are interested... I have also provided the actual measurement I used on the day.