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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.

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COOKGIRl September 29, 2013

Not sure what I was thinking this would be like but was so surprised and impressed at how the pear flavor shined with just a little vanilla and egg in the background. I made using Bartlett pear dried cranberries in place of sultanas. I also fallowed note two and used Splenda in place of the sugar. Even my large muffin cups did not look large enough so used my custard cups which turned out to be just the right size. Like the way some of the pear poked though the top giving a nice rustic look. Thanks for the post.

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Debbwl November 24, 2012

Thank you Pat for the go ahead to do this without using pears. I used nectarines and strawberries and the result was so lovely - both to eat and to look at. 10 stars here for versatility !! Next time I will use pears. I was so keen to do this and there was not a pear in the house. This is a wonderfully easy recipe to do and I have shown really that any fresh fruit could be used without problems. It was a perfect jumping off point for me, so many thanks for posting Pat.

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katew December 17, 2011
French Pear Pudding