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Pear and Rhubarb Brown Betty

The ultimate comfort dessert! You're going to love this twist on a bread and butter pudding ... - by Kerrie Worner
  • 04 Apr 2019
Pear and Rhubarb Brown Betty
Prep: 25 Minutes - Cook: 35 Minutes - Easy - Serves 6
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Pear and rhubarb is a marriage made in heaven - and this delicious pudding makes the best of both ingredients!

Ingredients

3 ripe Williams pears (600g)

600g trimmed rhubarb stalks, cut into 5cm lengths (See Tip)

½ cup brown sugar, firmly packed

¼ cup maple syrup

2 tablespoons lemon juice

2 teaspoons ground cinnamon

Vanilla ice-cream, to serve

TOPPING

4 slices raisin toast (175g), torn

75g unsalted butter, melted

½ cup flaked almonds

¼ cup raw sugar

Method

  1. Peel pears. Cut into quarters. Remove and discard cores. Cut into 2cm thick wedges. 

  2. Place pears and rhubarb in a large, ovenproof dish (10-cup capacity). 

  3. Combine sugar, syrup, juice and cinnamon in a small bowl. Mix well. Pour over fruit. Toss to combine. Spread in a single layer. 

  4. Cook in a moderate oven (180C) for about 20 minutes, or until just tender. Remove. 

  5. Meanwhile, make topping. Tear raisin toast into pieces. Process in a food processor to form coarse crumbs. You will need 3 cups. Place in a bowl with butter, almonds and sugar. Mix well. 

  6. Sprinkle topping evenly over fruit. Return to a moderate oven. Cook, for about 15 minutes or until golden brown. Remove. 

  7. Serve hot with ice-cream. 

     

    TIP! The dish we used was 22cm x 32cm x 5cm deep. You will need about a 700g bunch rhubarb for this recipe. Remove leaves and trim stalks. Don’t trim the crusts from the raisin toast. 

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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