Poached Pears & Sticky Toffee Pudding
Ingredients
Poached Pears
- 400ml Water
- 200g Caster sugar
- 1 Cinnamon stick
- 1 Star anise
- 4 Conference pears
Sticky Toffee Pudding
- 260g Pitted dates
- 300ml Koko Original Milk
- 2 tbsp. golden linseeds
- 150g Dark brown muscovado sugar
- 2 tbsp. Black treacle
- 200g Gluten free self-raising flour
- 1 tsp. Mixed spice
- 1 tsp. Bicarbonate of soda
- 180g Vegetable oil
Toffee Sauce
- 75g Light brown muscovado sugar
- 200g Coconut cream
- 75g Koko Spread
- 2 Pinch sea salt
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Method
- Preheat oven to 180C
- Place water, caster sugar, cinnamon stick and star anise in a saucepan and bring to boil.
- Peel pear, place into water, cover and turn down to a simmer for 15 mins until cooked, test with a knife to see if it slides in easily.
- Place dates, Koko Original and linseeds in a saucepan and bring to a simmer for 3 minutes then blend in a food processor, then allow to cool
- Grease a baking tray with oil and line with baking parchment.
- Place muscovado sugar, treacle, flour, mixed spice and bicarbonate of soda in a bowl and mix then add the date mixture and fold in then slowly fold in the vegetable oil. Put cake mixture into lined tin and bake for 40 minutes.
- Whilst pudding is baking, prepare toffee sauce by melting sugar in a sauce pan on a medium heat, then add the rest of the ingredients and reduce slightly to sauce consistency.
- When sponge is baked, leave to cool, turn out and cut into 8 portions and serve with ½ a pear and drizzle over the sauce.