Toffee and Pear Pudding

Juicy pears surrounded by soft sponge cake, topped  by bubbly  toffee crust. Thank you Adora's Box

4 ripe pears
1 1/4 c. plain flour
1/4 tsp. salt
2 tsps. baking powder
1/3 c. butter
1/2 c. sugar
1 egg
1/2 c. milk
1 tsp. vanilla extract
1/4 c. butter
1/2 c. brown sugar
1/2 c. condensed milk
flaked almonds for garnish (optional)
extra butter for greasing the dish

• Preheat the oven to 350° F/180° C. 
• Butter an oven proof dish generously. Peel, core and cut the pears into 8 sections lengthwise and arrange on the dish. 
• Sift the flour, salt and baking powder. 
• In a separate bowl, cream the butter and sugar until light and fluffy. 
• Add the egg and whisk to combine. 
• Combine the milk and vanilla and add alternately with the sifted dry ingredients, blending well after each addition. 
• Pour the mixture on top of the pears. 
• Bake for 30-35 minutes (or until cake tester comes out clean). 
• Make the toffee topping by combining the brown sugar, condensed milk and 1/4 cup butter in a saucepan. 
• Stir over low heat until the butter and sugar melts. 
• Pour over the pudding at the end of the baking time. 
• Spread evenly and sprinkle with the flaked almonds (if using). 
• Return to the oven for a further 8 minutes. It is ready when the sauce forms bubbles on the surface of the pudding. 
• Leave to stand for 10 minutes before serving with cream or ice cream.