Skip to content Skip to sidebar Skip to footer
The perfect pud to end off Sunday lunch.

Less than 45 minutes

Serves 6-8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 box (500g) vanilla cake mix
  • 1 can (410g) pear halves
  • 1 slab (80g) white chocolate, chopped
Sauce:
  • ⅓ cup (80g) sugar 
  • ⅓ cup (80g) butter 
  • 1 cup (250ml) cream
Nice to have:
  • 1 packet (100g) almond flakes
  • 1 cup (250ml) cream, whipped + extra for serving

Method:

  1. Preheat oven to 180°C. 
  2. Grease a 1.5L capacity baking dish.
  3. Prepare cake mix according to packet instructions.
  4. Drain pear halves and slice into quarters.
  5. Spoon half the batter into the baking dish. 
  6. Scatter over pear and chocolate.
  7. Pour over remaining batter and sprinkle with almonds, if using.
  8. Bake for 35-40 minutes until a skewer inserted into the centre of the pudding comes out clean. (Cover with foil if the top browns too quickly.) 
  9. Heat sugar, butter and cream together until sugar has melted. Pour over hot pudding.
  10. Stand for 15 minutes and serve with almond flakes and a dollop of cream, if you like.
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Lentil bolognaise

A meat-free alternative that still packs an umami punch, all thanks to good ol’ tomato paste.