Serve, warm and finish up the leftovers cold!
120gms Butter200mls cream150gms Caster Sugar2 free range Eggs750gms of peeled, cored, slicedApple and Pear200gms Plain FlourLime or lemon Zest
Pre heat oven to 200c. Generously butter a ceramic baking dish (or a tin).
Place Butter and cream in a small saucepan together with your fine lime or lemon zest and heat till butter is melted and just short of boiling. Remove from heat.Whisk the eggs and sugar together until thickened. I usually leave these for a long time while I peel, core and slice the Apples and Pears.
Beat the butter and cream mixture into the egg and sugar mixture. Fold in the flour and stir until well combine (like a batter) and then pour into your prepared baking dish.
Scatter the thinly sliced fruit over the top of the pudding.
Bake for about 50 minutes, take care not to burn the top or fruit topping (but it should be very golden brown).Remove from oven and cool for awhile - the pud should shrink away from the sides, before serving with thick cream, ice cream or yoghurt