| 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
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