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Mary Berry Pear Pudding Recipe

Mary Berry Pear Pudding
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Print Recipe

Pear pudding is a traditional baked dessert where sliced pears form the base and a sponge mixture is spread on top. As it bakes, the pears soften and release their juices while the sponge rises and turns golden. Mary Berry’s approach keeps the pudding balanced, ensuring the sponge stays light while the pears remain tender rather than mushy.

Ingredients

  • Ripe but firm pears – 750 g (about 4 pears), peeled, cored, and sliced

  • Caster sugar – 150 g, divided

  • Unsalted butter – 125 g, softened

  • Self-raising flour – 125 g

  • Eggs – 2 large

  • Milk – 2–3 tablespoons

  • Vanilla extract – 1 teaspoon

  • Lemon zest (optional) – from ½ lemon

Instructions

  • Prepare the pears – Place the sliced pears into a saucepan with 50 g of the sugar and 2 tablespoons of water. Cook gently for 5–7 minutes until just softened.

  • Preheat the oven – Set the oven to 180°C (160°C fan) and lightly grease an ovenproof pudding dish.

  • Layer the fruit – Spoon the warm pears evenly into the base of the prepared dish.

  • Cream butter and sugar – Beat the softened butter with the remaining 100 g sugar until pale and fluffy.

  • Add the eggs – Beat in the eggs one at a time, mixing well after each addition.

  • Fold in dry ingredients – Gently fold in the self-raising flour, followed by the milk, vanilla extract, and lemon zest if using.

  • Top the pears – Spoon the sponge mixture over the pears, spreading gently to cover without pressing down.

  • Bake until golden – Bake on the middle shelf for 30–35 minutes until risen and lightly golden.

  • Rest before serving – Leave the pudding to stand for 5 minutes so the layers settle.

Find it online: https://maryberrycooks.co.uk/mary-berry-pear-pudding/