Batter Pudding and Pear Pie
1 hr 35 min.
- 4 large comice Pear (cored and peeled carefully)
- 3 cups Red wine
- ⅔ cup caster sugar
- ½ teaspoon cloves
- 1 Cinnamon stick
- 9 ounces ready-made Shortcrust
- plain flour (for dusting)
Bring the red wine, cloves, cinnamon and caster sugar to the boil in a medium saucepan over a medium-high heat and reduce for 10 minutes.
Add the pears to the red wine mixture and poach over a reduced heat until soft; 25-30 minutes. Meanwhile, pre-heat the oven to 200°C (180° fan) | 400F | gas 6.
Roll the pastry out on a lightly floured surface into a rectangular shape with 1cm thickness roughly.
Line a 30cm x 22cm fluted rectangular tart tin with pastry, trimming any overhanging excess. Line with greaseproof paper and baking beans and blind bake for 12-15 minutes until the pastry starts to colour.
Remove from the oven and discard the greaseproof paper and the baking beans. Return to the oven and allow the base to brown for 4-5 minutes. Remove after the base has browned and allow to cool.
Remove the pears once they are soft and allow them to cool. Remove the stalks and cut them vertically down the centre.
Slice the halves thinly into 1 cm slices but don't separate the slices, keep them in the shape of the halves.
Prepare the batter by combining the milk, cream and vanilla extract in a saucepan and bringing up to a simmer. Remove from the heat and allow the flavours to infuse.
In a large bowl, whisk together the egg yolks and eggs until light and frothy. Add the sugar and whisk until well blended. Fold in the flour until smooth.
Gradually add to the egg mixture and whisk until smooth.
Arrange the pear halves inside the pastry and pour the batter filling on top. Reduce the oven to 160°C | 325F | gas 3 and bake for 20-25 minutes until the batter is golden brown and set.
Remove and allow to cool before turning out from the tin and serving.