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Pear Sponge Pudding Recipe
|Canned pears||14 1⁄2 Ounce (1 Can)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon rind||1|
|Milk||1 Teaspoon (Leveled) (A Little)|
|Confectioners sugar||1 Tablespoon|
Calories 778 Calories from Fat 251
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 272 mg
Sodium 243.2 mg10.1%
Total Carbohydrates 117 g39.2%
Dietary Fiber 4 g16.2%
Sugars 41.2 g
Protein 14 g27.8%
Vitamin A 19% Vitamin C 4.3%
Calcium 16.1% Iron 33.6%
*Based on a 2000 Calorie diet
Put the juice in a saucepan with the cinnamon stick.
Bring to the boil and simmer for 10 minutes.
Remove the cinnamon stick and leave the juice to cool.
Cream the butter with the sugar until light and fluffy.
Beat in the eggs, adding a tablespoon of flour with each.
Sift the remaining flour with the cornstarch, baking powder and salt and fold in.
Stir in the lemon rind and enough milk to give the batter a consistency that will just drop from the spoon.
Put the pears in a greased baking dish.
Spoon over the batter and smooth the top.
Bake in a moderate oven (350° F) for 40 minutes or until the top is lightly browned.
Sprinkle with confectioners' sugar and serve warm with the cinnamon-flavored juice.