Butterscotch Pear and Oat Pudding

Serves 6

Prepare 15 mins

Cook 1hr

3 Pears peeled and cut into chunks

200g unsalted butter

200g light brown soft sugar

80g porridge oats

1 tsp baking powder

75ml unsweetened oat drink

2 eggs beaten

single cream, custard or ice cream

Preheat the oven to 180c (gas mark 4). Put the pears in a baking dish about 20cm diameter and 5-6cm tall. Put 70g of butter, 70g sugar and a pinch of salt in a small pan and heat gently to melt. Increase the heat and bubble for 1 -2 mins, until it becomes a sticky sauce. Pour over the pears and set aside. Set the pan aside as well.

Put 70g of the oats in a food processor and whizz until coarsest ground. Ass the flour and baking powder; pulse to combine. Put the remaining 130g of butter and 130g of sugar in the pan which you set aside along with the oat drink; set over a medium heat until melted and combined. Add to the food processor with the eggs and whizz briefly until combined.

Tip the oat sponge mixture over the pears, then scatter over the remaining 10g off oats. Bake in the centre of the oven for 40-50 minutes, Its ready when its springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes and serve with warm custard or single cream .