Lamb sauce yourself : Caramel pudding with cognac pears

Ingredients:
3 Tbs butter, softened 1 cup muscovado sugar 1 egg 1 cup flour 1 tsp bicarbonate of soda a pinch of salt 1/2 cup full cream milk 1 Tbs apricot jam 1 Tbs vinegar Sauce: 1 cup evaporated milk 1/2 cup milk 1/2 cup water 1/4 cup butter 1 cup muscovado sugar pinch of salt 1 tsp caramel extract or essence Cognac pears: 2 firm but just ripened pears, skin on and stalk intac 2 Tbs butter 2 Tbs muscovado sugar 2-3 Tbs cognac, depending on taste preference 3 Tbs cream.

It takes only 35min to prepare:
Preheat the oven to 180º C. Grease a 2 litre oven-proof baking dish with butter. In a mixing bowl, cream the butter and muscovado sugar until combined. Add the egg and beat again. Mix together the flour, bicarbonate of soda and salt. Add flour and milk to the egg mixture in stages and beat until flour is incorporated. Add the apricot jam and vinegar to the batter and mix. Pour the batter into the baking dish and smooth over. To make the sauce, place all the ingredients, except the caramel extract, in a saucepan and bring up to boil. Simmer for 2-3 minutes until the sugar is dissolved. Stir through the caramel extract and keep warm while the pudding is baking. Pour the hot sauce slowly over the pudding. Slice the pears into eighths. Place the butter and sugar in a pan and heat until the mixture starts to bubble. Add the pears and cook for several minutes on each side. Once the pears have taken on some colour, pour cognac in and allow to reduce down slightly. Add the cream and simmer for several minutes until the sauce is thickened. Serve the puddings with whipped cream, warm pears and a spoonful of cognac cream sauce drizzled over the top.

Source: http://www.food24.com