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Preparation : 30 min | Resting : - |
Cooking : 1 hr | Equipment : |
Difficulty : | Rating : 1 rates |
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Pears | |
2 | Pears peeled, cored and quartered |
1/2 | cup brown sugar |
3 | tbsp water |
Pudding | |
95 | g unsalted butter at room temperature |
75 | brown sugar |
1 | tbsp golden syrup |
2 | free range eggs |
1 | tbsp ground ginger |
1 | tsp fresh ginger grated |
1/2 | tsp cinnamon |
50 | ml milk |
125 | g flour |
1 | tbsp brandy |
Caramel Sauce | |
250 | g brown sugar |
80 | g butter |
250 | ml cream |
Pears | |
1 | Place sugar and water in the Cook Expert stainless steel bowl and run the EXPERT program 3 minuets / speed 3 / 110 until sugar has dissolved. |
2 | Add pears and run EXPERT program 8 minutes (4 minutes for very ripe pears) / speed 1A / 140 until pears are soft |
3 | Once cooled, spoon the pears into 4 souffle moulds with a tbsp of liquid and set aside |
Pudding | |
1 | Attach the whisk to the stainless steel bowl and add the butter and sugar. |
2 | Run the WHISK program. |
3 | Run the WHISK program for 1 minute adding one egg.Repeat for the second egg. Scrape down bowl if needed. |
4 | Add ginger and cinnamon WHISK for 1 minute. |
5 | Add flour, milk and brandy and run the WHISK program 30 seconds / speed 2A. Scape down the sides and WHISK for a further 30 seconds. |
6 | Fill the souffle moulds evenly with the pudding mixture and place in the steamer basket. |
7 | Run the STEAM program 30 minutes / no speed / 140. Once cooked remove from basket and set aside. |
Caramel Sauce | |
1 | Place sugar and butter into the stainless steel bowl. |
2 | Run the EXPERT program 10 minutes /speed 3 / 140. |
3 | Reduce temperature to 95. Scrape down the sides and continue for 2 minutes while adding the cream. |
4 | Place souffle moulds upside down on the serving plate and remove the mould. |
5 | Pour the caramel sauce over the puddings and serve. |