How indulgent does this pear and amaretto steamed sponge pudding sound? Thing is, it’s actually unbelievably simple to make but it’s the beautiful Opies jarred Baby Pears steeped in a syrup that’s infused with Amaretto that makes this pudding so special.
If you don’t know, Opies is a delicious range of pickles and home baking products available in ASDA, Tesco, Sainsbury’s, Morrisons, Waitrose, Ocado and many others. Founded in 1880, they are one of the oldest private family-owned food companies in the country and are still family run to this day!
Some of their well-loved products include gherkins, pickled walnuts, cocktail cherries, stem ginger with syrup, fruits with alcohol and many more. Whether you’re looking for the best ingredients for that showstopper cake or something delicious and tangy to elevate your cheeseboard or salads, Opies have something you’re bound to love!
This Christmas, Opies is launching its campaign #Fromourtabletoyours. Like many of us, they believe some of the best moments happen around the table. Whether together on the big day or simply in the lead up to Christmas, many of us are looking forward to precious time with family and friends. Catching up on lost time and creating new memories after being apart for so long.
It goes without saying, this occasion is going to call for great food and of course this is where Opies comes in.
- 175g unsalted butter, softened, plus extra for greasing
- 4 tbsp golden syrup, plus extra for drizzling
- 2 tablespoons ground almonds
- a splash of the Amaretto syrup from the jar
- 175g golden caster sugar
- zest 1 orange
- 3 large eggs, beaten
- 175g self-raising flour
- 2 baby pears
I’m making 2 x 1/2 litre pudding basins to make individual puddings but you could make it in 1 x 1 litre pudding basin.
Use a small knob of butter to grease the pudding basins. Grease them very liberally.
In a small bowl, mix the golden syrup with the breadcrumbs and Amaretto syrup. Divide into two and tip into bottom of the pudding basins.
In a large bowl, beat butter with sugar and lemon zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally fold in a dash more of the Amaretto syrup.
Lightly dust your pears with flour. Then tap them to shake any excess off. This should help prevent the pears from sinking whilst baking.
If making two smaller puddings, divide the steamed pudding batter into two.
Spoon half the mix into the pudding basins. Place the pear into the basin with the pointy end facing down (towards the base of the bowl. Then pour the remaining mix on top.
Cover the top of the puddings with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string. Then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs.
For more pudding ideas check out these recipes from Dom in the Kitchen
Eat and of course, enjoy and a very merry Christmas to you and yours!