Dessert for Mothers day lunch last weekend was courtesy of Hugh Fearnley-Whittingstall, a pear pudding cake but instead of serving with the usual cream or ice-cream, I decided to make a baked custard.
A favourite of my dad's and something I hadn't made in a long time.
Dead easy to cook and not too heavy which is just what we needed
after the roast hogget lunch.
I didn't but you could add a crunch to the baked custard by giving it a brulee top
Serve it on its own or with a pudding of your choice as we did.
Use apples or peaches in the pudding cake as an alternative if your not a fan of pears