Left-over hot cross buns taste fantastic when re-invented in this sweet pear pudding.
The ingredient of Individual pear puddings
- Melted butter, for greasing
- 3 williams pears, peeled, halved, cored
- 250ml (1 cup) water
- 110g (1/2 cup) caster sugar
- 1 cinnamon stick
- 1 teaspoon finely grated lemon rind
- 4 (about 280g) bought hot cross buns
- 30g (1 1/2 tablespoons) butter, at room temperature
- Greek-style natural yoghurt, to serve
- Ground cinnamon, to serve
The instruction how to make Individual pear puddings
- Preheat oven to 180u00b0C. Brush four 250ml (1 cup) ovenproof dishes with the melted butter to lightly grease. Thinly slice the pears lengthways.
- Place the water, sugar, cinnamon stick and lemon rind in a medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Add the pears and reduce heat to medium. Simmer, uncovered, turning occasionally, for 5 minutes or until the pears are tender.
- Use a slotted spoon to transfer pears to a bowl and set aside. Increase heat to high and bring syrup to the boil. Boil, uncovered, over high heat for 5 minutes or until reduced by half. Remove the cinnamon stick and discard.
- Meanwhile, slice each bun vertically into 4. Use a rolling pin to flatten the slices to 1cm thick. Spread 1 side of the slices with the butter. Cut 1/2 the slices in half. Place a whole slice, buttered-side down, in each greased dish. Line the side of each dish with 4 halved slices of bun, buttered-side out. Divide the pears among the dishes and top with the remaining slices of bun, buttered-side up. Press firmly with your fingers to sandwich.
- Place the dishes on a baking tray and bake in preheated oven for 40 minutes or until golden. Turn onto serving plates and drizzle with the syrup. Top with a dollop of yoghurt and sprinkle with cinnamon.
Nutritions of Individual pear puddingscalories: