Pear and Walnut Madeleine Pudding with Caramel Rum Sauce

  • Yield servings

A decadent pear pudding made with buttery madeleines and covered in a rich rum sauce.

From Which Things Grow


1/2 cup pear, cubed (about one pear)
1/4 cup walnuts, chopped
2 eggs, lightly beaten
1 cup heavy cream
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 teaspoon salt
10 Donsuemor Traditional Madeleine cookies, each cookie cut into quarters
1 tablespoon butter
Caramel Rum Sauce
1 tablespoon corn starch
1/3 cup heavy cream
1/4 cup water
1/2 teaspoon salt
1 tablespoon butter
1-2 tablespoon dark rum
1/2 teaspoon vanilla


  1. Preheat oven to 350℉.  Generously grease four ramekins with the 1 T butter. Place ramekins on a baking sheet.
  2. In a medium bowl, combine eggs, cream, sugar, cinnamon, nutmeg, vanilla and salt. Whisk to incorporate thoroughly.
  3. Next, divide your pears, walnuts and Donsuemor Madeleines, evenly between your four ramekins. Now pour your liquid mixture between your four ramekins. Allow the Madeleines to soak in the liquid 10-15 minutes before placing them into the oven.
  4. Bake your puddings between 25-30 minutes or until set. Allow to cool for 5-10 minutes before covering in rum sauce and serving. While puddings are baking, make your rum sauce
  5. In a sauce pan, combine your sugar, corn starch, cream, water and salt. Cook over medium low heat until smooth and sauce begins to thicken. Once sauce is thick, but still pourable, remove from heat and add butter,  1 T rum and vanilla. Stir until incorporated and butter has melted into the sauce. Taste sauce and add more rum if desired.
  6. Pour sauce over slightly cooled puddings, add a dash of cinnamon and enjoy!

—Recipe by Cares and Mimi, From Which Things Grow



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