| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Milk |
| 3/4 | c | Flour, sifted |
| 1 | lb | Pears, 4 or 5 medium, bosc o |
| 1 | tb | Sugar |
| 2 | tb | Butter, cut in bits |
| 1 | tb | Cocoa, heaping |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 3/4 | c | Sugar, dark brown |
| 2 | tb | Corn syrup, lyle's golden |
| 1 | Egg, large beaten | |
| 4 | tb | Butter; melted |
| Whipped or ice cream, for to | ||
| 1/4 | c | Milk |
| 3/4 | c | Flour, sifted |
INSTRUCTIONS
Peel, core and slice thin (or cut into chunks) 1 poound of pears, which you arrange on the bottom of a buttered baking dish ( a souffle dish is fine). Sprinkle the pears with sugar, and dot with butter. Then mix together the flour, the cocoa powder, the baking soda and powder, add the golden corn syrup, the brown sugar, and then the egg, the butter and milk. Beat together into a batter. Pour the batter on top of the pears and bake the pudding for 45 to 50 minutes in a 325 degree oven. It is nice topped with either ice or whipped cream. From Josceline Dimbleby's Book of Puddings, Desserts and Savories. Gourmet, Sept. 1992, p. 71. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”