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Apple & Pear Pudding

Apple & Pear Pudding

A baked fruit pudding that can be served hot straight out of the oven or at teatime at room temperature. 

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You Will Need:

  • 4 T (60 ml) butter, softened
  • 3 eggs
  • ½ cup (125 ml) fresh, full cream milk, warmed
  • 2 cups (500 ml) Ina Paarman’s Vanilla Cake Mix
  • 385 g tin apple pieces
  • 2 ripe pears, peeled and each sliced into 8 slices
  • 2 T (30 ml) sugar
Sauce & Accompaniment
  • 1 cup (250 ml) fresh cream
Alternative Sauce
  • 4 T (60 ml) butter
  • 380 g tin Ideal Milk
  • 4 T (60 ml) butter, softened
  • 3 eggs
  • ½ cup (125 ml) fresh, full cream milk, warmed
  • 2 cups (500 ml) Ina Paarman’s Vanilla Cake Mix
  • 385 g tin apple pieces
  • 2 ripe pears, peeled and each sliced into 8 slices
  • 2 T (30 ml) sugar
Alternative Sauce
  • 4 T (60 ml) butter
  • 380 g tin Ideal Milk
Sauce & Accompaniment
  • 1 cup (250 ml) fresh cream
Prepared batter Prepared batter
Smoothing out Smoothing out
Add fruit and bake Add fruit and bake
Optional, serve with whipped cream Optional, serve with whipped cream

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Butter a large, round baking dish (27 - 30 cm).

Cream the butter until soft.

Add one egg at a time, and then the warmed milk. Beat in very well.

Add the 2 cups (500 ml) Vanilla Cake Mix and fold in by hand.

Pour into the buttered dish and spread evenly.

Distribute the tinned apple and pear slices evenly over the batter, and sprinkle the sugar over.

Place in the oven to bake for 35 - 40 minutes.

Best served at room temperature, with softly whipped cream.


Sauce:

Warm the cream.

Remove the warmed cream from the stove or microwave, and pour over the hot pudding until it has been absorbed.

 

Alternative Sauce:

Whilst the pudding is in the oven, measure the butter and Ideal Milk, and heat over medium heat.

Remove the pudding from the oven and ladle the hot sauce over the hot pudding until it has absorbed all the sauce.

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Apple & Pear Pudding

A baked fruit pudding that can be served hot straight out of the oven or at teatime at room temperature. 

Apple & Pear Pudding
  • Serves: 8 - 10
  • Recipe Category: Dessert hot
  • Products in this recipe:

    Vanilla Cake Mix

You Will Need:

  • 4 T (60 ml) butter, softened
  • 3 eggs
  • ½ cup (125 ml) fresh, full cream milk, warmed
  • 2 cups (500 ml) Ina Paarman’s Vanilla Cake Mix
  • 385 g tin apple pieces
  • 2 ripe pears, peeled and each sliced into 8 slices
  • 2 T (30 ml) sugar
Alternative Sauce
  • 4 T (60 ml) butter
  • 380 g tin Ideal Milk
Sauce & Accompaniment
  • 1 cup (250 ml) fresh cream

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Butter a large, round baking dish (27 - 30 cm).

Cream the butter until soft.

Add one egg at a time, and then the warmed milk. Beat in very well.

Add the 2 cups (500 ml) Vanilla Cake Mix and fold in by hand.

Pour into the buttered dish and spread evenly.

Distribute the tinned apple and pear slices evenly over the batter, and sprinkle the sugar over.

Place in the oven to bake for 35 - 40 minutes.

Best served at room temperature, with softly whipped cream.


Sauce:

Warm the cream.

Remove the warmed cream from the stove or microwave, and pour over the hot pudding until it has been absorbed.

 

Alternative Sauce:

Whilst the pudding is in the oven, measure the butter and Ideal Milk, and heat over medium heat.

Remove the pudding from the oven and ladle the hot sauce over the hot pudding until it has absorbed all the sauce.

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