Baked pear and coconut pudding

Baked pear and coconut pudding

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 20 - 25 minutes
  • Mountain Oaks Le Jardin Organic 2007


  • 100 g butter, softened
  • 220 g caster sugar
  • 3 eggs
  • 1½ t baking powder
  • 2 T milk
  • 210 g flour, sifted
  • 2 pears, sliced
  • 80 g desiccated coconut, lightly toasted
  • icing sugar, for dusting

Cooking Instructions

Preheat the oven to 180°C.
Cream the butter and caster sugar until pale and fluffy. Add the eggs, baking powder, milk and flour, then, using an electric mixer, mix until thoroughly combined. Place 2 large pear slices on the sides of each ramekin, teacup or mould, then evenly pour over the mixture.
Bake in the oven for 20 minutes, or until golden and cooked through.
Once slightly cooled, remove from the moulds using a knife and serve with toasted coconut and a dusting of icing sugar.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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