Pear Malva. A Classic with a twist!

Ingredients:

Sauce:
375ml cream
125ml butter
a pinch of salt
100ml sugar
15ml apricot jam
juice from on tin op pear halves

Batter:
30g butter
100ml sugar
1 egg
1cup flour
125ml milk
5ml bicarb
45ml apricot jam
20 ml white vinegar
1 tin of pear halves

Method:
Cook all the sauce ingredients together until boiling
Cream the butter and sugar until light in colour. Add the egg.
Add the jam
Mix the bicarb and milk together. Sift the flour. Add half the flour to the butter mixture, then add half the milk. Now add the last half of the flour to the mix and then the rest of the milk.
Add the vinegar and then the drained pears.
Pour the mix in a casserole dish (30cmx40cmx12cm will do or longer and not so deep). Pour half of the sauce over the top cover with foil and bake at 180 degrees C for 35 minutes. Remove from oven. Remove foil and pour the rest of the sauce over. Return to the oven for 15-20 minutes.

The pud should be golden brown and sticky. You can cut the pears in quarters if you prefer smaller chunks.

Serve a nice chunk with pouring cream. Custard will also work for the extreme sweet tooth's. This is great for those very cold Sunday afternoons.

Enjoy!