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75g/3oz ready to eat dried pears, chopped
150g/5oz butter
1tsp ground cinnamon
175g/6oz Tate & Lyle Light Brown Soft Sugar
200ml/7fl oz creme fraiche
50g/2oz raisins
½tsp bicarbonate of soda
1tbsp Lyle’s Black Treacle
1 large egg
150g/5oz self-raising flour |
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Instructions Serves 8
Preparation 20 minutes
Cooking time : 30 minutes
1. Lightly grease a 900ml/1½pt basin and place the chopped pears in the bottom.
2. Place 75g/3oz of the butter, cinnamon, creme fraiche, 100g/4oz of the light brown soft sugar and 75ml/3fl oz water in a saucepan and heat gently until the butter and sugar have melted. Bring to the boil, simmer for 2 minutes then remove from the heat and pour about one-third into the basin.
3. Preheat the oven to 180ºC/350ºF/Gas mark 4.
4. Place the raisins, bicarbonate of soda and Treacle in a bowl and pour over 100ml/4fl oz hot water. Stir to mix and set aside.
5. In another bowl, beat the remaining butter until soft then beat in the rest of the light brown soft cane sugar. Stir in the egg and then the flour and raisin mixture.
6. Spoon into the basin and bake in the oven for 50 minutes. When cooked, turn out on to a warm serving plate and serve with the rest of the reheated sauce. |
