Caramel pear pudding cakes from Sift Magazine, Fall 2016 (page 14)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 04, 2020

    Quick and easy. I scaled the recipe down for 3 individual servings, but used a whole pear (didn't bother to peel). Two of the puddings baked nicely but one didn't separate quite properly, so it was ugly but still tasted good; maybe one large pudding works better. The caramel started to harden and stick to the ramekin fairly quickly. We liked these with vanilla ice cream. Note: photo shows carefully arranged pear slices, but recipe calls for folding the diced pears into the cake.

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