Asian Pear Sticky Toffee Pudding Recipe
Cinnamon, vanilla and poached pear.
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Ingredients
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Pear Poaching & Syrup
Cake (Sticky Toffee Pudding Base)
Sticky Toffee Sauce
To Serve
Method
Pear Poaching & Syrup
- 1
Prepare pears
Peel the Asian pears, halve them lengthwise and core out seeds. Reserve whole halves for serving; finely dice enough poached pear to measure about 200 g for the cake batter.
- 2
Make poaching liquid
In a medium saucepan, combine 600 ml water, 150 g granulated sugar, 100 g brown sugar, the split vanilla bean (scrape seeds into pan and add pod) or 1 tsp vanilla extract, 1 cinnamon stick and 1 tablespoon lemon juice. Bring gently to a simmer over medium heat, stirring until sugars dissolve.
- 3
Poach pears
Add the pear halves to the simmering liquid, reduce heat to low so the liquid barely bubbles. Poach gently for 12–15 minutes, or until pears are tender when pierced with a knife. Remove pears with a slotted spoon into a bowl to cool. Continue simmering the poaching liquid for another 6–8 minutes to concentrate and slightly thicken into a syrup. Remove vanilla pod and cinnamon stick, then keep syrup warm.
- 4
Chop pears for batter
When cooled enough to handle, finely dice poached pears until you have 200 g. Reserve 6 thin slices from the halves for serving.
Cake (Sticky Toffee Pudding Base)
- 5
Preheat & prepare pan
Preheat oven to 180°C (350°F). Butter an 8-inch (20 cm) square or similar-sized baking dish and line the base with parchment paper for easier removal.
- 6
Cream butter and sugar
In a large bowl, beat 100 g softened unsalted butter with 120 g dark brown sugar until pale and creamy, about 2–3 minutes with an electric mixer or 4–5 minutes by hand.
- 7
Add eggs and flavor
Beat in the 2 large eggs one at a time, ensuring each is incorporated before adding the next. Stir in 1 tsp vanilla extract.
- 8
Combine dry ingredients
In a separate bowl, sift or whisk together 180 g self-raising flour, 1 tsp ground cinnamon and 1 tsp baking powder.
- 9
- 10
Fold in poached pear
Fold the 200 g finely chopped poached pear into the batter evenly.
- 11
- 12
Sticky Toffee Sauce
- 13
Make sauce
In a small saucepan over low heat, melt 80 g unsalted butter with 120 g light brown sugar, stirring until combined and the sugar has melted. Carefully pour in 150 ml double cream, stir and bring to a gentle simmer for 2–3 minutes until smooth and slightly thickened. Stir in 1 tsp vanilla extract, 1 tsp dark treacle or molasses (if using) and a pinch of sea salt. Keep warm.
- 14
Combine with poaching syrup
For additional pear flavor, stir 2–3 tablespoons of the reserved warmed pear poaching syrup into the toffee sauce, tasting and adjusting sweetness or acidity with a dash of lemon juice if desired.
To Serve
- 15
Assemble
Slice the warm cake into squares. Place a slice on each plate, spoon generous amounts of hot sticky toffee sauce over the cake so it soaks in, and arrange 1–2 slices of the reserved poached pear on top or alongside.
- 16
Finish
Serve immediately with a scoop of clotted cream or vanilla ice cream and scatter toasted chopped walnuts or pecans over the top if using. If desired, drizzle an extra tablespoon of warm poaching syrup over the pears for shine.