This was one of my three go-to desserts when my kids were little – that I could make when I got home from work, and we almost always had what we needed in the house, and they could be devoured as soon as they were ready. The others were camel cussert (caramel pudding) and ginger bread.
2-3 pears depending on size
4 tablespoons unsalted butter
1/2 cup light or dark brown sugar
1/3 cup vegetable oil – or another 6 tablespoons butter, melted
1/4 – 1/2 white sugar
1 egg
1 1/2 cups of flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ginger (or 2-3 tablespoons chopped crystallized ginger)
1/2 teaspoon salt
3/4 cup plain or vanilla yogurt
Melt the 4 tablespoons butter in a small saucepan, and add the brown sugar. Stir until the nicely blended and smooth, and pour the mixture into a buttered or greased 9 x 9 square baking dish. Peel the pears, core, and slice them, and arrange the slices over the brown sugar. Place the oil or melted butter in a mixing bowl, and add the white sugar – use the half cup if you are using plain yogurt, and less if using vanilla. Mix well, and add the egg, then add the, leavening, salt and ginger. Mix in the yogurt, and the flour, and spread over the pears. Bake for about 25 – 30 minutes in a 350° oven. Cool in the pan for about 10 minutes then turn out onto a serving platter large enough to catch any drips.
Can also be made with apples.
Originally published October 2011