Caramelised Pear Sponge Pudding

Ingredients

25 g	Butter
2	Pears, large firm but ripe, peeled, cored and cubed (Main)
250 g	Sponge cakes
2 Tbsp	Brown sugar
¾ cup	Cream
3	Eggs, lighly beaten
¾ cup	Milk
2 Tbsp	Sugar
½ tsp	Ground cinnamon
1 tsp	Vanilla essence/extract

Peach Yoghurt Sauce

¼ cup	Cream
1 cup	Easi Yo Vanilla Peach & Bits Yoghurt

Directions

1. Set oven to 160 degC.
2. Lightly grease a 20cm round cake tin and line the base and sides with baking paper.
3. Melt butter in a non-stick frying pan. Add pears and saute until golden, stirring often.
4. Add brown sugar and stir until caramelised.
5. Cut a 1.5cm thick round of sponge cake and place in base of cake tin. Top with pears.
6. Cut remaining sponge into 3cm squares. Place on the pears.
7. Heat cream and milk in a saucepan. Whisk eggs, sugar, cinnamon and vanilla essence until well combined.
8. Pour over the cake. Bake for 30-35 minutes until just set and a skewer inserted in the centre comes out clean or the cake has pulled away from tin's sides slightly.
9. Combine sauce ingredients. Serve warm or cold.