Caramelised Autumn fruits pudding

By Kevin Dundon

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This tangy orange, pear and apple pudding will delight your taste buds; it tastes better when served warm.

Ingredients

275g (100g + 175g) irish butter, plus extra for greasing
80g light brown sugar
1 pear, sliced
1 cooking apple, sliced
1 red delicious or other dessert apple, sliced
1 lemon juice
1 teaspoon vanilla paste
1 orange, peeled and thinly sliced
115g self-raising flour (or plain flour and increase the baking powder to 2 teaspoons)
1 teaspoon baking powder
175g caster sugar
2 eggs
3 teaspoons milk
250ml Irish double cream
Seeds from 1 vanilla pod

Preheat the oven to 325ºF.
Grease and line with parchment a cake tin with a diameter of about 20cm (8 inches). Arrange the orange slices on the base of the prepared tin. Keep aside.
Melt 100g of the butter in a saucepan over low heat with the brown sugar until slightly caramelized. Add the pear, cooking apple, eating apple, lemon juice and vanilla paste. Sauté for two to three minutes until the fruits soften and caramelize. Remove from the heat, carefully pour the mixture over the orange slices in the tin and leave to cool for five minutes.
In the meantime, In a bowl, beat the remaining butter and white sugar until creamy and light. Beat in the eggs. Sieve in then, the flour and baking powder and combine thoroughly. Add the milk to soften the mixture.
Spoon the mixture over the fruit mixture. Transfer to the oven and bake for 35 to 40 minutes until the sponge is golden and cooked. Remove from the oven and set aside for five minutes for the pudding to settle. Remove the parchment paper on the edges and turn the cake on a serving platter.
Serve the pudding still warm with spoons of whipped cream. Enjoy!