Method
Heat the oven to 190/gas mark 5. Peel, core, slice the pears thickly into a deep 20x25cm baking dish. Add the lemon and orange juice, grated orange zest, clove, a pinch of cinnamon and 2 tablespoons water. Toss well.
Sprinkle the pears with the chopped walnuts and caster sugar. Cover the baking dish tightly with foil and bake in the oven for about 15 minutes while you prepare the topping.
To make the topping, cream the butter and caster sugar together in a bowl until light and fluffy. Add the beaten eggs gradually, beating well between each addition.
In another bowl, sift the flour with the baking powder and a pinch of salt. Fold into the creamed mixture alternately with the milk and mix lightly until the batter is smoothly blended.
Spread the batter evenly over the pears and return the dish to the oven for a further 30 minutes, or until the topping is well risen and springy to the touch, with a rich golden top.
Just before serving sprinkle with icing sugar. This pudding is best served warm with chilled whipped cream.
Supplied by Ian Senior of Keelings
Adam and Eve's Pudding
