Pear Tansy

For an unusual dessert try Lotte Duncan's simple recipe for a traditional British pudding, flavoured here with fresh pears
By Lotte Duncan
Pear Tansy
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 25 g unsalted butter
  • 225 g pears or apples, peeled and cored
  • grated zest of 1 lemons
  • 1 tbsp caster sugar
  • 25 g stale breadcrumbs
  • 3 eggs, separated
  • 55 ml double cream

To decorate:

  • icing sugar, for dusting
  • bay leaves
  • ribbon


1. Melt the butter in a frying pan. Add the pears and lemon zest.

2. Cook gently over a low heat for 5 minutes until the pears begin to soften.

3. Add the sugar, mixing well, and cook for a further 5 minutes until it melts and becomes syrupy.

4. Toss in the breadcrumbs so that they soak up the syrup, adding them a little at a time as you may not need to use all the breadcrumbs.

5. In a bowl, whisk the egg whites until soft peaks form, taking care not to over-whisk.

6. Beat the egg yolks with the cream.

7. Gently stir the egg yolk mixture into the pear mixture, mixing in thoroughly.

8. Fold in the egg whites.

9. Over a very low heat, cook gently until the mixture sets. If you need to speed up the process, cook the tansy under a warm grill until set.

10. Dust with icing sugar, decorate with bay leaves and ribbon and serve.

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