Recipe: Caramel-Pear Pudding Cake (crock pot)

CARAMEL-PEAR PUDDING CAKE

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground cardamom (or 1/2 teaspoon ground cinnamon)
1/2 cup milk
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
1/4 cup dried pears or dried apples
1 cup brown sugar, packed
1 cup water
1 cup pear nectar (or apple juice)
2 tablespoons butter or margarine
1 finely chopped tablespoon crystallized ginger
vanilla ice cream or light cream (optional, to serve)

In a mixing bowl stir together flour, sugar, baking powder, and cardamom or cinnamon. Add the milk and oil; stir until combined. Stir in the nuts and dried fruit. Spread the batter evenly in the bottom of a 3 1/2 or 4 quart crockery cooker.

In a small saucepan combine brown sugar, water, pear nectar or apple juice, butter or margarine and ginger. Bring to boiling; boil for 2 minutes. Pour mixture evenly over the batter in the crockery cooker.

Cover; cook on high heat setting for 2 to 2 1/2 hours or until a toothpick inserted 1 inch into the center comes out clean. Let stand, uncovered, for 30 to 40 minutes to cool slightly before serving.

If desired, serve warm with ice cream or light cream.

Note from source: Caramel, pear, and ginger take an old fashioned favorite and give it a tantalizing twist. The warm caramel sauce warrants a scoop of ice cream!

Servings: 6
Source: Better Homes and Gardens New Flavors from your Crockery Cooker