This is a classic and homely dessert but the addition of the sweet pear makes it more interesting.
- 220g sugar
- 50ml water
- 1 orange, juice and peel
- 1 vanilla pod
- 250g sliced pan or brioche, sliced
- 50g Glenilen butter at room temperature plus extra to grease the baking dish
- 4 eggs
- 55g sugar
- 1 teaspoon ground cinnamon
- 30ml fresh cream
- 25ml milk
- 4 pears
- 100ml cream
- 2 shots Coole Swan liqueur
- 1 tablespoon icing sugar
- 50g 70% Wilde Irish chocolate, grated
1 Preheat oven to 180°C/gas mark 4.
2 For the syrup, place the ingredients into a saucepan and bring to the boil. In the meantime, peel the pears, keeping the stem and trimming off the bottom so they can stand upright. Place the pears in the simmering syrup and cook for 25-30 minutes or until tender. Retain the syrup for use later.
3 Meanwhile, to make the pudding, spread a little butter onto one side of the bread, then cut into triangles.
4 Then, in a large bowl, whisk together the eggs with the sugar, add the cinnamon, cream and milk, and whisk to combine.
5 Grease a baking dish of approximately 2 litre capacity (about 24cm squared). Place a layer of bread, buttered side up, on the base of the baking dish. Place the four pears upright on the layer of bread. Then, layer the remaining bread slices around the pears. Pour the egg mixture onto the bread and pears, then leave to soak for 20 minutes. Bake for 35-40 minutes or until well coloured.
6 Remove from the oven, wait for five minutes, then brush the pudding with the remaining syrup. Return to the oven for about five minutes.
7 While the pudding is baking, prepare the cream. Whip the cream until it reaches soft peaks, then add the Coole Swan and icing sugar. Fold in the grated chocolate at the last minute.
8 Serve the pear pudding warm with a dollop of Coole Swan cream.
Tip: Crème anglaise isn’t essential for this dessert but we think it really works.