The feast goes on: Christmas Pud Baked Pears
Food stylist: Louise Kenney. Props stylist: Charlie Phillips
A second life for the Christmas pudding or cake that is doused with honey and lemon and baked to a fudgey centre in pear halves.
4 comice-style pears
1-2 tsp vegetable oil
8 tbsp crumbled Christmas pudding or cake (approx 120g)
1 tbsp lemon juice
20g unsalted butter
coconut yogurt or soured cream, to serve
- Preheat the oven to 220C/ 200C fan/gas 7. Halve the pears lengthways – you can leave the stalk attached – and scoop out the core to leave a crater.
- Heat a large nonstick frying pan over a medium-high heat, drizzle a teaspoon of oil over the base and colour the cut side of the pear halves for a few minutes, if necessary in two batches (adding more oil), then arrange cut-side up in a large baking dish. Fill the craters with the Christmas pudding.
- Melt the honey, lemon juice and butter together and drizzle over the pears, soaking the pudding, then bake for 20 minutes.
- Serve with a dollop of coconut yogurt or soured cream.
Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99