fat for greasing
3 slices plain cake or trifle sponges
400 ml (14 fl oz) milk
2 tbsp (25 g) 1 oz butter
2 eggs
1 egg yolk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 tsp (5 ml) grated lemon rind
1 X 425 g (15 oz) can pear halves in syrup
red food colouring (optional)
3 slices plain cake or trifle sponges
400 ml (14 fl oz) milk
2 tbsp (25 g) 1 oz butter
2 eggs
1 egg yolk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 tsp (5 ml) grated lemon rind
1 X 425 g (15 oz) can pear halves in syrup
red food colouring (optional)
method
1. Grease a 600 ml (1 pint) ring mould.
2. Cut the cake vertically into 1 cm (1/2 inch) slices and arrange these in the mould.
3. Set the oven at 150°C (300°F) gas 2.
4. Warm the milk and butter in a saucepan until the butter just melts.
5. In a bowl, mix together the whole eggs and yolk, the sugar and grated lemon rind.
6. Stir in the warmed milk mixture and strain the mixture over the cake slices.
7. Cover with greased greaseproof paper or foil.
8. Stand the pudding in a roasting tin. Add hot water to come halfway up the sides of the ring mould and bake for about 1 hour or until set.
9. Meanwhile drain the pears, reserving the fruit and boiling the syrup in a saucepan until slightly reduced.
10. Add a few drops of red food colouring, if the fruit is very pale.
11. Leave the cooked pudding to stand for a few minutes, then carefully unmould the ring on to a warmed dish.
12. Arrange the reserved pears in the centre, pouring the syrup over them. Serve at once.
2. Cut the cake vertically into 1 cm (1/2 inch) slices and arrange these in the mould.
3. Set the oven at 150°C (300°F) gas 2.
4. Warm the milk and butter in a saucepan until the butter just melts.
5. In a bowl, mix together the whole eggs and yolk, the sugar and grated lemon rind.
6. Stir in the warmed milk mixture and strain the mixture over the cake slices.
7. Cover with greased greaseproof paper or foil.
8. Stand the pudding in a roasting tin. Add hot water to come halfway up the sides of the ring mould and bake for about 1 hour or until set.
9. Meanwhile drain the pears, reserving the fruit and boiling the syrup in a saucepan until slightly reduced.
10. Add a few drops of red food colouring, if the fruit is very pale.
11. Leave the cooked pudding to stand for a few minutes, then carefully unmould the ring on to a warmed dish.
12. Arrange the reserved pears in the centre, pouring the syrup over them. Serve at once.
serving amount
serves 4
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