I like the idea of these puddings as you could prepare them up to the baking stage and then put them in the oven just before you’re ready for dessert.  If you don’t like using tinned pears you could poach some fresh pears. I think might actually be really nicer.



My experience of these type of coffee cakes is that they don’t last long.  Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so.  Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.

This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions.  1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin.  Enjoy!!