Caramel Pear Pudding
Total TimePrep: 15 min. Bake: 45 min.
I have to admit, I wasn't crazy about this-but my husband liked it. I'm not even sure I know why I didn't care for it. It was easy to put together though, which is always a nice thing.
I prepared this recipe and I did make slight changes -I used 5 small apples, peeled and cubed, 1/8 tsp. cloves, 1/4 tsp. ground nutmeg and 1 tsp. rum extract! I also added 1/2 cup raisins with 1/8 cup all-purpose flour and baked the pudding in an 8x8x2" greased and floured baking pan at 375o F. for 45 minutes. It came out PERFECTLY! I learned that I NEEDED to KEEP the amount of milk as it is and the exact amount of water mixed with the brown sugar & butter! The first time I'd made this recipe, I'd "flunked" it, so I decided to try again and just keep the basic measurements just as it was! A tip I learned from my Mom: when this dessert is cooled, it can carefully be eased or cut and inverted to make a lovely presentation with the caramel sauce on top! It's like a square sticky bun in cake form! Thank you, Sharon Mensing,for this recipe! I'm sure that I'll use it time and again NOW that I'm aware of NOT adding excess liquid! I admit that there are times I HAVE experimented with recipes, but to a FAULT and it doesn't ALWAYS work well! delowenstein
This was easy and is so good. I had pears and had no idea what to do with them, so I looked online for a recipe. I'm so glad I came across this one.
This was a fantastic recipe. It will definately be going into my "favorites" recipe box. I didn't use the pecans because I don't care for them but this dessert tasted as though nothing was missing.
This was so easy and turned out great! I completely forgot the pecans and it was still delicious!! It does bubble up somewhat in the dish while baking, so be sure to use a deeper-sided 2 quart dish to prevent bubbling over. Thanks for this easy & delicious recipe!
I love to make this delicious and easy recipe when someone gives us pears from their trees.