As seen on Everyday Gourmet Season 8, with Justine Schofield on Channel 10.Click here to watch the episode! — As seen on Everyday Gourmet Season 8, with Justine Schofield on Channel 10.
Click here to watch the episode!

Everybody needs a simple, please everybody pudding you can quickly throw together when entertaining, or just because. This baked pudding is part cake, part cobbler, with golden, almost crunchy bits on the outside and fabulously crumbly and cakey on the inside. And the best bit is you can use any fresh or tinned fruit you like. You could even swirl a few spoons of your favourite jam in, instead!

The basic principle is EQUAL WEIGHTS of butter, sugar, eggs and flour. Only one egg in the house? Just weigh it and mix it with the same of the other three! Then add your favourite fruit (tinned, fresh, frozen, it doesn’t really matter! You can even add a swirl of your favourite jam, some extra cinnamon, nutmeg, ginger or vanilla…. whatever you like, really!

Batter

125g butter, softened

125g caster sugar

2 large free range eggs

125g self raising flour

Pinch of salt

1 tsp vanilla paste (optional)

Flavouring

Let’s do one with something seasonal: 1-2 pears, peeled, cored and quartered.

Method

Preheat oven to 180c. Meanwhile, combine the butter, sugar and eggs in a stand mixer and whisk until thick and glossy. Sift in flour gradually and combine thoroughly. Add in the vanilla and salt at the end and quickly combine.

Place the pear pieces in a buttered and floured cake tin, then carefully pour the batter over the top and shake the pan a little bit so that everything settles evenly.

Bake for 30-40 minutes, or until a skewer when inserted into the centre, comes out clean. Let rest for a few minutes before serving. Serve warm, with whipped cream, custard or ice cream.