Pear Pudding Cake
Do you ever find yourself making spur of the moment judgements? For whatever reason, I have realized lately how much I do this. It often goes like this: I notice something or someone, I make a snap judgement, and then I avoid that thing because of my preconceived notions. This can play itself out in a lot of ways--the stranger in the grocery store, the restaurant on the corner, the visitor at church, the recipe in the magazine. I've always considered myself to be an adventurous person. But in reality, I don't really take risks and I don't really care to try new things. I can be very set in my ways, and not open to anyone else's way of thinking & doing.
I am discovering, however, that by doing so I am missing opportunities. For example, I like to think of myself as a foodie. Despite that fact, I rarely try new dishes. When I go to a restaurant, I will order something that I know will taste good. When I look for at recipe, I look for things that are not unusual. But slowly, I've begun to try things that don't necessarily sound good to me at first. and oddly enough, I fell in love with each one.
So I guess what I'm trying to say is: BE ADVENTUROUS. I still have a very hard time not making snap judgements about people. But I hope that if I learn to be more open-minded and adventurous in the little things like food and style, that I will gradually also begin to see people in a new light as well.
So, when I saw the series of pudding cake recipes in the Sift magazine, I quickly passed them by. Pudding cake sounds to me like lava cake, which I do not like. But, one evening, I had some pears that needed to be used up and I wanted a new recipe. I flipped through my magazines, knowing there had to be a pear recipe in one of them somewhere. Enter Caramel Pear Pudding Cake. "Ugh..." I groaned, "Surely there's something else in here I can make!" But after reading the description, and seeing that I had all of the ingredients on hand, I decided to try it. And let me tell you: I could've eaten the whole pan myself. It's super simple, fast, and absolutely delish!
Caramel Pear Pudding Cake adapted from Sift Magazine
Makes enough for 2 hungry people
1/2 c. Flour (AP or WW)
1/4 c. Sugar (or xylitol)
3/4 t. Baking Powder
1/4 t. Salt
1/4 t. Cinnamon
Sprinkle of Ground Cloves
1/4 c. Milk
1 Pear, peeled and sliced
2 T chopped pecans (optional)
1/2 c. 2 T. Very Hot Water
2 T Butter
1/2 c. Brown Sugar
1 T Cornstarch or Clearjel
1/2 t. Caramel Flavoring (optional)
Preheat oven to 375. Grease a small pan (I like to use my small cast iron skillet). Mix flour, sugar, baking powder, salt, cinnamon, and cloves in a small bowl. Add milk and then spread the batter in the pan. Arrange pears on top and sprinkle on pecans. In a glass measuring cup, heat water and butter until the butter is melted. In a small dish, combine brown sugar and cornstarch, then add it to the hot water/butter mixture. Add caramel flavoring and pour the mixture over the batter and pears. Bake for 30-45 minutes until the cake is set up and lightly brown on top. Serve warm plain or with ice cream!
I hope you love this recipe as much as I do! Leave a comment below--I'd love to hear what new things you would like to try!