- 50g/1¾oz unsalted butter
- 50g/1¾oz self-raising flour
- 50g/1¾oz caster sugar
- 1 tbsp ground mixed spice
- 2 free-range eggs
- 25g/1oz unsalted butter
- 25g/1oz caster sugar
- ½ pear, cored and chopped
- 1 tsp ground mixed spice
- icing sugar, to dust
- 50ml/2fl oz double cream
- Preheat the oven to 200C/400F/Gas 6.
- For the sponge, mix all the sponge ingredients together in a food processor to produce a thick smooth batter.
- For the caramelised pear, melt the butter with the sugar in an ovenproof pan over a medium heat until golden-brown.
- Add the pear and mixed spice to the caramel and mix together.
- Pour the batter over the caramelized pear and place in the oven. Bake for 10 minutes, or until the sponge is risen and cooked through.
- To serve, turn the pudding out onto a serving plate, dust with icing sugar and drizzle cream all over.