380ml tin caramel condensed milk
300ml coconut cream
1 teaspoon vanilla extract
3 medium ripe pears, peeled, cored and each sliced into 8 wedges
1 cup plain flour
½ cup shredded coconut
1 tablespoon each baking powder and ground ginger
⅓ cup caster sugar
60 grams butter, diced
½ cup milk
1 large egg, size 7
1 tablespoon raw sugar
crème fraîche, cream or ice cream, to serve
Equipment: 28cm ovenproof sauté pan or baking dish, about 3cm deep.
Preheat the oven to 170°C fan bake.
In a bowl, whisk the caramel until smooth then whisk in the coconut cream and vanilla. Pour into the base of the pan and top with half of the pears.
Combine the flour, coconut, baking powder, ground ginger and sugar in a large bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs.
Whisk the milk and egg together and pour into the bowl then use a fork to bring everything together.
Dollop clumps of dough over the pears. Arrange the remaining pears on top then sprinkle with the raw sugar.
Bake for 35-40 minutes, or until the top is golden and puffed and the caramel is bubbling up. Serve warm with crème fraîche, cream or ice cream.