Recipe - Honeypear Pudding

1 411 gram can pear halves
125 g Butter; softened (4oz)
125 g Caster sugar; (4oz)
2 md Size eggs
125 g Plain flour; (4oz)
75 g Clear honey; (3oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Place a disc of greaseproof paper onto the bottom of a loose based cake tin
18cm (7inch) diameter and then place the pears on top of the paper.

Cream the butter and sugar until the mixture is pale in colour. Gradually
add the eggs, beat the mixture well and then fold in the flour.

Spoon the sponge mixture over the pears, place the cake tin onto a baking
sheet and into the preheated oven for 35 mintues.

When the sponge is cooked, remove the pudding from the tin, onto a serving
plate.

Warm the honey and pour it over the pudding.

Converted by MC_Buster.

NOTES : The flavours of the honey and pear work well together, served warm
with lemon custard or creme fraiche this pudding is wonderfullymoreish'.

Converted by MM_Buster v2.0l.