Serve this delicious pudding with plenty of vanilla ice cream and everyone will be asking for seconds, we promise.

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6 servings 00:12 00:18 00:30 European, American Dessert
Instructions
  1. Preheat the oven to 375 degrees F and generously butter 6 ½ cup ramekins. Place the buttered ramekins on a sheet pan.
  2. In a medium-size bowl, whisk together the melted butter and brown sugar.
  3. Add the egg and vanilla extract and whisk until the egg is incorporated, then add the half and half and stir until well-combined.
  4. Add the flour, baking powder, salt and stir until smooth. Fold in the dates and pears.
  5. Transfer the batter to the prepared ramekins and divide evenly.
  6. For the “sauce”, sprinkle the brown sugar over the top of the batter and dot with the small pieces of butter evenly between each ramekin.
  7. Pour the boiling water over the top of the butter and sugar (evenly between each ramekin). Leave ¼ inch of room at the top.
  8. Transfer the sheet pan of ramekins to the preheated oven. Bake for 15-18 minutes or until the top of the cake springs back when lightly touched.
  9. Serve warm with vanilla ice cream.
Nutritional Information
  • Calories: 430
  • Fat Content: 18.5g
  • Cholesterol Content: 51mg
  • Sodium Content: 238mg
  • Carbohydrate Content: 64.2g
  • Fiber Content: 2g
  • Sugar Content: 44.1g
  • Protein Content: 4g
Sticky Pear Pudding
Ingredients **For the cake: 1 Stemilt d’Anjou pears, peeled, cored, and cut into ½ inch cubes Softened butter for greasing 1/2 cup dark brown sugar 1/4 cup salted butter, melted 1 egg white (or 2 tablespoons aquafaba)* 1 tsp vanilla extract 1/2 cup half and half 1 cup flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 dates, finely chopped **For the “sauce”: 1 cup dark brown sugar 3 tablespoons cold salted butter cut into small pieces 1 3/4 cups boiling water Vanilla ice cream, for serving