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Pear and Apricot Puddings

ingredients

serves: 6
500 g ripe dessert pears
2/3 cup (150 g) 5 oz sugar
1/4 cup (50 g) dried, ready to eat apricots
125 g (4 1/2 oz) butter, at room temperature
2 medium size eggs, beaten
3/4 cup (75 g) 4 oz self raising (self rising) flour
2 tbsp milk

method

1. reheat the oven to 190°C (375°F) gas mark 5.

2. Lightly grease 6 individual basins or ramekin dishes.

3. Peel, core and slice the pears and place in a saucepan with 2 x 15 ml spoons water, 25 g sugar and the apricots. Cover and simmer for 10 minutes then place in a blender and blend until smooth (or leave chunky if preferred). Divide half the fruit mixture between the 6 basins. The remaining puree can be served with the puddings or served as a separate dessert.

4. Cream together the butter and 125 g of sugar until pale then gradually beat in the eggs.

5. Fold in the flour and milk and spoon the mixture into the basins, smoothing the top. Place on a baking tray in the preheated oven for 20-25 minutes until golden and firm to the touch. Allow to stand for 5 minutes then run a knife around the edge of the puddings to release and serve fruit side up with additional puree if liked.

6. Delicious served with Sainsbury's fresh custard, cream or ice cream.

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