Pear Pudding Cake

The Saturday Sweet for this week and next will feature pears.  Although I have used fresh pears in quick breaks and such, I have made very few dessert recipes in which they were more or less the star of the dessert.

A few weeks ago we were given some Bartlett pears which, of course, managed to all ripen at about the same time.  I decided to make a couple desserts with them, and this is one that I made.

It is one of those cake on top, sauce on the bottom dishes which we like a lot.  I will be making this again.  Although it was very good cold, it was wonderful just slightly warmed with a scoop of French vanilla ice cream on the top.  After the first day, I just microwaved each serving for abut 30 seconds and added the ice cream.

Fresh or canned pears can be used in this recipe so it can be made year round.  I like to add chopped walnuts or pecans for a little added crunch, but that is entirely optional

Pear Pudding Cake
2 c. flour
1 1/3 c. sugar (may reduce sugar if using canned pears)
1 T. baking powder
1  t. cinnamon
1/2 t. salt
Dash ground cloves
1  c. milk
2 to 3 pears, peeled, cored and chopped or 1 (16 oz.) can pears, drained and chopped (bite size pieces) save juice
1/2 c. toasted chopped walnuts or pecans (opt.)

Combine dry ingredients in a medium mixing bowl and blend well.  Stir in milk until well blended.  Add chopped pears and stir.  Turn batter into a well-greased 9x13-inch baking dish.  Combine the following ingredients, stirring until sugar is dissolved and butter is melted.  Gently pour over the top of batter.

1 1/2 c. boiling water (if using canned pears use drained juice as part of the water)
1 1/2 c. brown sugar
1/2 c. butter
1 t. vanilla

Bake at 375degrees for 45 minutes.  Serve at room temperature or just slightly warm with ice cream if desired.   Store leftovers, covered, in the refrigerator.  Serves 12 to 15.

Linking to:  Sweets for a Saturday
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