Caramel and Pear Pudding Recipe
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup 2% milk
- 4 medium pears, peeled and cubed
- 1/2 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1/2 cup boiling water
- Vanilla ice cream, optional
- 1. In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray.
- 2. In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired. Yield: 10 servings.
1/2 cup: 274 calories, 9g fat (3g saturated fat), 13mg cholesterol, 164mg sodium, 47g carbohydrate (33g sugars, 3g fiber), 3g protein.
Reviews for Caramel and Pear Pudding
"Could canned pears be used in this recipe?"
"Everyone loved this one, it is a keeper!"
"This was excellent. I served it with vanilla ice cream and it was a hit! I was worried you wouldn't be able to taste the pears but you definitely could."
"Made this pudding today and it was delicious. Turned out great. I took the lid off for the last half hour of cooking so the top the top of the pudding would dry out a bit. Loved being able to put it in the crock pot. Small portions are enough as it was quite rich and filling!!!"
"This went over big with my whole family, even those who do not like pears! Made it just as recipe called for except I used 3/4 cup buttermilk because I was out of regular milk."
"I made this for dessert and had problems with the bottom part of the pudding being too runny. My family really liked the flavor and I plan to make it again, but with some slight changes. I think I will omit the boiling water in the sauce, melt the butter and stir the brown sugar into to that."
"This was really yummy! I spread the pear mixture in a 9X13 glass pan and baked it at 350 degrees for an hour rather than use the crock pot method and it was perfect. I neglected to buy caramel topping and it was just as well. This dessert is sweet enough (especially with a scoop of French Vanilla ice cream on top) and the topping would have just been "gildiing the lilly". I'm so sure of this recipe that I'm making a batch to take to our staff meeting and I know it will be a big hit."
"Is there an option for baking in a traditional oven?"
"this was fabulous...only had two pears but made everything else as directed. will absolutely make again! Drizzled homemade caramel sauce over when it came from the oven and again before I served it. My husband isn't good with words...he said, "Pretty stinkin' good!" I'll take that as a compliment."
"Hi there all . and FACSteacher. Don't use "melow pears " use firm Bartlet that you can get at the store . I do have last year pears in the fridge wraped up in newapapers and are just mellow and good for just eating . not cooking, yep just back off on the sugar or use honey instead. Sourwood if ya can get it ...Enjoy I did...Herb"
"you do not have the calorie and fat grams listed on this."
"I'm not sure what happened with this recipe. I only made a half recipe since I didn't want a whole batch if it wasn't good. I must have had extra juicy pears because the end result was soupy and nothing like pudding. I calculated all the reduced measurements correctly, too! It was also a little too sweet for me, less brown sugar would be better. I even had caramel ice cream to serve with it but it didn't turn out well."
"This was amazingly delicious! I will definitely make this again. Mine took 5 hours in the crock pot because I checked it every 30 miuntes after the first 3 hours. If I hadn't lifted the lid, I think the pears would have been tender in about 4 hours. The only changes I made was leaving out the pecans and only adding a pinch of cloves."