- 2
Ingredients
- EQUIPMENT:
- 2 servings
- 2 tbsp. milk
- 1 tbsp. unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1/4 cup flour
- 1 tbsp. + 1 tsp. cornmeal - yellow or white
- 1 tbsp. splenda brown, packed
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1/2 tsp. lemon juice
- 1 ripe pear
- 2 tbsp. chopped pecans
- 2 tbsp. dried blueberries or cherries
- 1/4 cup maple syrup
- Sweetened whipped cream or vanilla ice cream, for serving
- 1 3-cup souffle dish or casserole or 2 1-1/2 cup ramekins
Preparation
Step 1
Grease dishes and set aside.
Preheat oven to 325°.
Pour the milk, melted butter and vanilla into a small bowl and whisk to blend.
Place the flour, cornmeal, brown sugar, baking powder and salt in a medium bowl and whisk to blend. Add the milk mixture and whisk just until smooth. Spoon into dishes. Batter will be thick.
Place the lemon juice in a small bowl. Peel core and dice the pear and toss with the lemon juice. Scatter the pears, pecans and blueberries over the batter.
Pour the syrup and 2 tbsp water into a small saucepan and bring to a boil over medium heat. Remove from the heat and pour the hot syrup evenly over the batter. Bake until a toothpick inserted comes out clean - 25 to 20 minutes. Remove from the oven and let cool for 10 minutes.
Serve warm, topped with whipped or ice cream.
VARIATION: Apple Cranberry Oatmeal Hasty Pudding:
Substitute a Granny Smith apple for the pear and dried cranberries for the blueberries. Add 1 1/2 tbsp of rolled oats in addition to the flour.
NUTRITION:
Calories - 412
Fat - 12.2
Sat Fat - 4.3
Carbs - 74.8
Fibre - 5.8
Protein - 5