Nashi pear puds

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Nashi pear puds
  • 2 large nashi pears
  • 1 cup sugar
  • 1/3 cup cold water
  • 100 gram butter, plus extra for greasing tin
  • 2 eggs
  • 1/2 teaspoon vanilla essence
  • 1/3 cup brown sugar
  • 1 cup self-raising flour
  • 1 cup caramel sauce, to serve
  • ice-cream or cream, to serve


Nashi pear puds
  • 1
    Preheat oven to 180°C (160°C fan-forced). Peel and slice nashi into 4 thick rounds (no need to core). Set aside. Finely dice remaining nashi.
  • 2
    Put sugar and water into small saucepan and heat until sugar is dissolved and has turned a light caramel colour (about 10 minutes). Grease 4 of the muffin holes. Pour a little caramel into base of each hole. Place nashi rounds on top.
  • 3
    Melt butter and leave to cool. Beat eggs with vanilla and brown sugar. Add butter.
  • 4
    Sift in flour and stir well to combine. Fold in diced nashi. Divide mix between muffin holes (with your caramel and nashi rounds in place) and bake for 20 to 30 minutes until set.
  • 5
    Remove from oven and turn puddings out onto plates. Serve warm with extra caramel sauce and cream or ice-cream.


Nashi - the main variety being nijisseiki - are ready for eating when their skin is a light yellow-green colour. When over-ripe they turn a richer yellow and begin to loss their crisp texture.