GEM SQUASH AND PEAR BAKED PUDDING
- 200 g selfraising flour
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon mix spice
- 1 large gem squash – peeled, deseeded and finely grated
- 1 tin pears (410 g)
- Sauce:
- ½ cup full cream milk
- ½ cup of cream
- 3 tablespoons sugar
- ¼ cup butter
Preheat oven to 180°C.
Sift flour, cinnamon, mix spice, and salt together. Beat eggs with sugar and vanilla together until creamy and sugar is dissolved. Add flour to egg mix alternating with the milk until fully incorporated. Mix in grated gem squash and mix well.
Pour batter into a greased baking dish (mine was about 15 cm x 20 cm).
Place pears cut into pieces on top of the batter and bake in the oven for between 40 and 50 minutes – until a toothpick inserted in the middle comes out clean.
Make the sauce by boiling all ingredients together until sugar is dissolved.
Pour sauce over pudding as soon as it comes out of the oven.
Serve warm with ice cream and/or cream. I used pouring cream.
Recipe and photos: Dalila De Barros Viljoen
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