The Royal Chef At Home: Easy Seasonal Entertaining

BUTTERSCOTCH, STICKY PEAR PUDDINGS WITH CALVADOS CREAM

MAKES 4 RAMEKINS

BUTTERSCOTCH SAUCE 8 ounces unsalted butter (2 sticks) ½ cup honey ½ cup heavy cream

CALVADOS CREAM 1 cup heavy cream 2 teaspoons sugar 1 tablespoon Calvados 4 ramekins

2 medium ripe pears 1 (125g) packet of Walkers

Butterscotch Shortbread (or use the shortbread recipe fromThe Elegant Tea Menu and omit the lavender)

1 Preheat the oven to 350ºF.

4 Top the shortbread with the remaining pears and then another layer of shortbread and finish with a tablespoon each of the butter/honey/cream syrup poured on the four ramekins. Place the ramekins on a baking sheet and bake for about 20 minutes. 5 While the puddings are baking, whip the 1 cup of heavy cream and fold in the sugar and brandy. 6 When the puddings come out of the oven, allow to cool for at least 5 minutes before unmolding onto a plate. Top with the remaining butter, honey and cream syrup and serve with the Calvados cream.

2 In a large saucepan add the butter, honey and cream and place over high heat. Stir until it comes to a boil. Whisk for 3 minutes on high and pour about 1 tablespoon of the syrup into the bottom of each ramekin. 3 Peel, quarter and core the pears and slice into bite size pieces and arrange half of the pears into the ramekins. Roughly chop the shortbread into ¼ inch pieces and divide half of the mix between the ramekins over the pears and press firmly down.

191 WINTER · IN GOOD COMPANY: A COZY DINNER FOR SIX