Indulgent Sticky Toffee Pear Pudding with Amaretto Caramel Sauce
This recipe is a luxurious twist on a classic sticky toffee pudding, combining the rich sweetness of treacle and muscovado sugar with the delicate flavour of pears infused with amaretto.
Method
1. Preheat the oven to 180ºC / 160ºC fan / Gas 4. Grease a medium baking dish.2. Halve the Opies Baby Pears in Amaretto and pat dry. Arrange in the base of the dish.
3. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Fold in the flour and bicarbonate of soda, then stir in the treacle and milk until smooth. Spoon the batter over the pears.
5. Bake for 30–35 minutes or until risen and golden.
6. Meanwhile, make the sauce: gently heat the butter, sugar, cream, vanilla and treacle, stirring until smooth and glossy. Stir through the reserved Amaretto syrup.
7. Pierce the warm pudding with a skewer and pour over some of the sauce. Leave to soak for a few minutes before serving.
8. Serve with ice cream and the remaining sauce.
Tip
Serve warm with extra amaretto toffee sauce and a scoop of vanilla ice cream or softly whipped cream. For an extra touch, spoon over a little of the reserved syrup just before serving.Ingredients
• 1 jar Opies Baby Pears in Amaretto, drained and syrup reserved
• 75g unsalted butter, softened, plus extra for greasing
• 150g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 teaspoon bicarbonate of soda
• 2 tablespoon black treacle
• 125ml milk
For the sauce
• 100g unsalted butter
• 175g light muscovado sugar
• 400ml double cream
• ½ teaspoon vanilla extract
• 2 tablespoon black treacle
• 3–4 tablespoon reserved Opies Baby Pears in Amaretto syrup
