Asian Pear Sticky Toffee Pudding Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking dish with parchment paper.

Mix the Dry Ingredients

In a mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, and a pinch of salt. Whisk together until well blended.

Cream the Butter and Sugar

In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Add the Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Bake the Pudding

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Pears

Peel the Asian pears and cut them in half, removing the core.

Make the Poaching Liquid

In a saucepan, combine the water, sugar, cinnamon stick, and split vanilla bean. Bring to a simmer over medium heat.

Poach the Pears

Add the pear halves to the simmering liquid and poach for about 15-20 minutes, or until tender. Remove from heat and let cool in the liquid.

Combine Ingredients

In a small saucepan, combine the brown sugar, unsalted butter, and heavy cream.

Cook the Sauce

Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for 5 minutes until slightly thickened.

Serve

Drizzle the warm toffee sauce over the sticky toffee pudding and serve with the poached Asian pears on the side.