This is one of Jane's recipes. The use of dried pears instead of fresh ones gives the pudding its intensity.
300g dried pears, chopped
150g castor sugar
190g butter, soft
180g self-raising flour
¼ tsp bicarbonate of soda
1 tsp vanilla essence
180g brown sugar
300ml double cream
Preheat oven to 180C. Place pears and water in a saucepan and bring to the boil. Simmer until pears are soft and water has reduced.
Cream castor sugar and 80 grams of butter in a mixer until light and fluffy. Add eggs one at a time. Fold through flour, bicarbonate of soda and vanilla.
Stir through pears and spoon into six greased pudding moulds or six greased moulds of a large muffin tin.
Bake for 30 minutes or until a skewer comes out clean.
Remove to a cooling rack.
For the sauce, place remaining butter, brown sugar and 150 millilitres of cream in a saucepan and stir over a gentle heat until butter has melted and sugar has dissolved.
Place puddings in a baking dish, pour over sauce and bake for a further 10 minutes, or until sauce is bubbling and puddings are glazed. Serve with cream.