Caramel Pear Pudding

Name: Caramel Pear Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 1 cup all-purpose flour; 2/3 cup sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Pinch ground cloves; 1/2 cup whole milk; 4 medium pears, peeled and cut into 1/2-inch cubes; 1/2 cup chopped pecans; 3/4 cup packed brown sugar; 1/4 cup butter; 3/4 cup boiling water; Optional: Vanilla ice cream or whipped cream

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. —Sharon Mensing, Greenfield, Iowa

Ingredients

1 cup all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground cloves
1/2 cup whole milk
4 medium pears, peeled and cut into 1/2-inch cubes
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water
Optional: Vanilla ice cream or whipped cream

Directions

Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.
In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.

Nutrition Facts

1 serving: 359 calories, 12g fat (4g saturated fat), 17mg cholesterol, 223mg sodium, 63g carbohydrate (46g sugars, 3g fiber), 3g protein.

Originally published as Caramel Pear Pudding in Taste of Home August/September 1998

Reviews

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Average Rating:

bernerlover

Oct 31, 2018

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.
delowenstein

Feb 22, 2014

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
MEAMEA

Aug 18, 2012

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.
Hellga

Nov 23, 2011

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.
joniotto

Jan 15, 2010

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!
lisa53202

Jan 11, 2010

I love to make this delicious and easy recipe when someone gives us pears from their trees.