Recipe by I'mPat
From a low GI Cookbook. Times are estimated. Note 1 - Try using chopped dried pear instead of the sultanas to further reduce the GI value. Note 2 - You can use a low-calorie sweetener suitable for cooking instead of the sugar and this will slightly reduce the energy content, carbohydrate content and GI value of the finished dish. Given a low GI rating.
Top Review by COOKGIRl
Yummy although I made this a bit differently than written. First I used 3 smaller pears which were Bartletts grown in Hood River, Oregon. The pears were pureed then I proceeded with the recipe replacing the sultanas with Oregon-grown dried cranberries. Meyer lemon juice and zest replaced standard lemon. I don't know if "pudding" in Australian is the same as pudding in the States which is very smooth and no lumps. This was very delicious and took close to 1 hour to bake. I used whole milk, too. Reviewed for Make My Recipe Downunder/September.
- cooking spray (canola)
- 2 pears (medium peeled cored quartered and thinly sliced)
- 1 tablespoon lemon juice
- 2 tablespoons sultanas (see Note 1)
- 1⁄2 cup plain flour (stone ground specified 80g or 2 2/3oz)
- 2 tablespoons caster sugar (see Note 2)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla essence
- 300 ml low-fat milk (10floz)
Directions See How It's Made
- Preheat oven to 180C (350F/Gas 4).
- Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
- Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
- Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.