cooking Almond and Pear Pudding with Ginger Cream
May 02, 2012
I think this pudding cannot be beaten, as it is always, always moist. You can mix it up in terms of what fruit you put in. Apple, pear, quinces and frozen berries work really well. Fresh cherries are amazing, but I wouldn’t use fresh strawberries or raspberries as they have a too higher water content. It’s good with custard in the winter and creme freche or cream in the summer.
The thing is, this is a base (a frangipan base), that you can play around with. It also goes really well in tart cases with fruit and crumble on top.
For the base you will need:
- 250g ground almonds
- 250g unsalted butter
- 250g caster sugar
- 150g eggs
- 100g egg yolks
- 25g plain flour
- Cream your butter and sugar. Add the flour, then the almonds, and then the eggs one by one until a smooth paste is formed. Refrigerate.
For the pears, take:
- 5 pears (not too ripe), peeled and cut in half, length-ways.
- 100g honey
- 1 Lemon
- A vanilla pod or good quality extract
- In a large pan, put your pears, honey, vanilla and about 200ml of water. Add the zest and juice of half the lemon, and add the other half whole. Then put the and cover until the pears are soft.
Flour and butter your cake tins and fill 3/4 with the almond cake mixture. Cut up your cooled stewed pears and push them into your cake batter.
Bake at 180 for about 10-15 mins. Cool and turn out.
I serve this with a stem ginger cream, which you can find in jars. Mix a little of the syrup with double cream and it should thicken nicely.
Scatter with toasted almonds.
If you don’t have individual pudding tins, you could bake the puddings in ceramic, like I did here, they look equally good, I think.