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Categories:
cooking oil spray caramel sauce Bartlett cranberries flour sugar salt baking powder milk butter Creme Fraiche
Viewed: 40 - Published at: 9 years agoIngredients
- Cooking-oil spray
- 2/3 cup good-quality caramel sauce, warmed
- 2 ripe Bartlett pears, peeled, cored, and sliced
- 3/4 cup cranberries
- 1 cup flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 2 tablespoons butter, melted
- Creme fraiche
Method
- Coat the cooking insert of a 5- to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.
- Whisk together flour, sugar, salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.
- Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2 1/4 hours on low.
- Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with creme fraiche.
- *You can use a 4-qt. slow-cooker, but may need to increase the cooking time.
