Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Melted butter, to grease

  3. 200g (1 cup, firmly packed) brown sugar

  4. 1 ripe josephine pear, peeled, cored, cut into 4 slices crossways

  5. 75g (1/2 cup) plain flour

  6. 2 tbs self-raising flour

  7. 1 egg, lightly whisked

  8. 80ml (1/3 cup) skim milk

  9. 1 tbs vegetable oil

  10. 125ml (1/2 cup) no-fat vanilla custard (Pauls brand)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Brush four round 9cm (base measurement), 250ml (1-cup) capacity ovenproof ramekins with melted butter to lightly grease. Sprinkle 1 1/2 tbs of the sugar over bases of ramekins and top with a slice of pear.

  2. Combine the remaining sugar and flours in a medium bowl. Make a well in the centre and add the combined egg, milk and oil. Use a fork to whisk until smooth.

  3. Pour the batter evenly among ramekins. Bake in preheated oven for 15 minutes or until golden. Remove from oven and turn onto serving plates. Drizzle with any remaining syrup and serve with custard.


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