PUDDING HEAVEN
For the festive chocolate orange ganache pots, see page 51
Pear slump
SERVES 4-6
900g (2lb) pears, peeled, cored and sliced
75g (2¾oz) light soft brown sugar
2 tbsp plain flour
1 tsp vanilla extract
finely grated zest of 1 orange vanilla ice cream or whipped cream, to serve
For the slump batter
300g (10½oz) plain flour
200g (7oz) sugar
1 tbsp baking powder
a pinch of salt
125g (4½oz) unsalted butter, Melted
250ml (9fl oz) milk
extra sugar or cinnamon sugar, to sprinkle
1 Preheat the oven to 190°C/Gas Mark 5. Generously butter a large, shallow ovenproof dish.
2 In a bowl, combine the pears, sugar, flour, vanilla extract and orange zest. Toss gently with your hands to combine and arrange in an even layer in the bottom of the prepared baking dish. Set aside.
3 To prepare the slump batter, combine the flour, sugar, baking powder and salt in a separate bowl.
4 In a third bowl or jug, stir together the milk and melted butter. Gradually pour the milk mixture into the dry ingredients, beating with a wooden spoon until just smooth.
5 Drop spoonfuls of the batter on top of the pears, leaving gaps but spreading to the edges. Sprinkle the top with sugar and bake in the oven for 40-50 minutes, until golden brown. Serve warm with vanilla ice cream or whipped cream.
If you prefer to use apples, choose a tart green apple and replace
