• ½ loaf of white bread (without the crust)
• 50g butter
• Tin of pears
• 250ml double cream
• 100g muscovado sugar
• 4 eggs
• 25g sugar

1. Grease a oven proof oven with butter.
2. Scatter the remaining butter over the bread, then cut into triangles.
3. Line a little of the vessel with a little bread then top with the pears.
4. Cover the pears with the rest of the bread.
5. In a large bowl mix the milk, cream, muscovado sugar and eggs. Mix well, then pour over the bread.
6. Leave to soak for 20 minutes and add more milk if necessary.
7. Place the demerara sugar over the top of the pudding.
8. Bake at 160 ° c for 30-35 minutes until golden

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.