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This pudding is delicious when served with a sauce made by mixing together equal quantities of natural yogurt and whipped double cream.

Ingredients

Topping

• 2 oz butter

• 4 oz soft brown sugar

• 1 medium can pears in natural juice (approx. 4 pears)

• 8-12 walnut halves

Batter

• 6 oz plain flour

• 3 oz butter

• 1 teaspoon bicarbonate of soda

• 4 oz soft brown sugar

• ½ teaspoon salt

• 4 oz black treacle

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• ¼ pint milk

• 1 medium egg, beaten

Method

1. Set oven to 350F or mark 4.

2. First prepare the topping.

3. Cream together the butter and sugar in a bowl and spread evenly over the base of an 8-inch diameter deep cake tin.

4. Arrange the pear halves on top (cut side down) and place the walnuts attractively around them.

5. Next, the flour, bicarbonate of soda, salt, ginger, and cinnamon into a large bowl.

6. Heat together the butter, sugar, and treacle in a saucepan until the butter has melted, but do not boil.

7. Stir in the milk and egg.

8. Beat the liquid ingredients into the flour until smooth and pour over the pears.

9. Bake for approx. 1 hour.

10. Turn out and serve warm.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.