- 3 x 15-oz can pear halves or slices in juice, drained
- 3 tablespoons molasses or dark brown sugar
- 2 1/2 cups huckleberries, sour blueberries or black currants
- 2 heaping tablespoons light brown sugar
- Optional: good-quality vanilla ice cream, cream, or yogurt to serve
For the batter:
- 2 sticks plus 2 tablespoons softened unsalted butter
- 1 1/3 cups (packed) light brown sugar
- Zest and juice of 1 orange
- 1 vanilla bean, halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract
- 2 heaping tablespoons ground ginger
- Sea salt
- 4 large eggs, preferably free-range or organic
- 2 cups plus 2 tablespoons self-rising flour
New Zealand white – a late harvest Riesling
1. Get yourself a 12- to 14-inch (2 quart) round or oval earthenware baking dish or pan with high sides. Put the pears and molasses or dark brown sugar into the dish and mix everything around with a spoon so the pears are well coated. Spread them out fairly evenly over the base of the dish.
2. Preheat your oven to 350°F while you make your batter. You can absolutely do this by hand, but it is quicker and easier if you use a food processor. Put the butter, light brown sugar, orange zest, vanilla seeds or extract, ground ginger, and a good pinch of sea salt into the processor and whiz until light and creamy. Run a spatula around the bowl to scrape the mixture back into the center and start whizzing again while you crack in your eggs, one by one. If the mixture starts to curdle, mix in a tablespoon of flour to bring it back. Once mixed, add the flour and the juice from your zested orange and whiz again until smooth. Spoon the batter over the pears, and use the back of the spoon to spread it right out to the edges. Don’t worry if a few pears poke through.
3. Put a small handful of berries into a bowl with one tablespoon of brown sugar and scrunch them into your hands to release their juices. Toss through the rest of the berries until they’re shiny and glossy. Sprinkle the berries and their juices over the batter and scatter over your remaining brown sugar. Cover with a lid or aluminum foil and bake in the hot oven for 45 minutes. After this time, remove the lid or foil and cook for a further 20 to 30 minutes, so the top turns golden. Stick a skewer into the center of the dish to check it’s done – if it comes out clean, it’s perfect. Great served warm with cream, ice cream, or yogurt. Enjoy!
PS: If you want to make sweet individual puddings, like I’ve done in the picture, the same principles apply. Just get 10 small ovenproof bowls (5-inches wide and 2 1/2-inches deep is about right) and follow the recipe, dividing everything equally between the bowls. Cover each one with foil and bake at the same temperature for 20 minutes. Then remove the foil and return to the oven for another 20 minutes.
From JAMIE’S AMERICA by Jamie Oliver. Photographs by David Loftus. Copyright © Jamie Oliver, 2009, 2010. Photographs copyright © David Loftus, 2009, 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.