Pear and polenta steamed puddings
Iain Hewitson
Pear and polenta steamed puddings
serves 6
Ingredients
Poached Pears
2 ripe pears, peeled and cored
1 tbsp unsalted butter
3 tbsp brown sugar
Puddings
2 eggs separated
100g brown sugar
1 tbsp unsalted butter
1 tbsp glace ginger
75g fine polenta
100g self raising flour
150ml milk
3 ripe pears
Creme Anglaise
seeds of 1/2 vanilla bean
500ml cream
6 yolks
100g sugar
Caramel Sauce
150ml water
200g sugar
375ml cream
Method
To poach pears, melt butter with sugar until sugar is dissolved and the mixture bubbles.
Cut pears into 2mm lengthways slices.
Cook gently until tender in butter mix.
Remove pears and cook mixture until reduced by half
Make anglaise
Put cream and vanilla seeds in a pot and bring to a boil.
Remove from heat and leave for 30 minutes.
Whisk yolks and sugar in bowl until pale and thick.
Bring cream back to boil, strain it gradually over yolk mix whisking continuously.
Cook over low heat stirring until it coats a finger or wooden spoon.
Pre-heat oven to 190 degrees
Make puddings
Beat yolks with sugar until pale and creamy.
Melt butter and add it with glace ginger.
Sift polenta and flour and fold into mixture little by little alternating with milk.v Peel, core and chop the pears and add to pudding mix
Whisk whites to stiff peaks and fold in in 2 lots.v Place one tbsp of reserved butter mix in 6 individual greased moulds and fill to 3/4 with pudding mix.
Cover with greased foil and place in baking pan.v Fill pan to 3/4 of the way up the moulds and cook for 45 minutes or until a skewer comes out cleanv. While puddings are cooking, make caramel.
Bring water and sugar to the boil and cook without stirring until it has turned a deep caramel colour.
Heat cream in another pot, carefully add it to caramel and cook for 2-3 minutes or until cream has dissolved.
Unmould puddings when cooked and serve with pear slices, anglaise and caramel over the top.
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