Last week we had Friday night dinner at my mum’s house and as she was making meat I wanted a dairy free pudding to take with. Have you seen the pears that are in season at the moment? I don’t normally reach for pears when I want a fruit snack but Tim sliced some up after dinner a few nights ago and they were so good I now can’t leave them alone!
So that made it really easy to choose what I wanted to bake for pudding. I made this pear and almond cake. It’s quick and easy to make but as I did it when we’d just got back from school the kids where a little tired and hyper (not a good combination) and as we had my nephew home too I wasn’t properly concentrating when I was doing the baking. Sometimes when things go a bit wrong you discover a whole new technique. I forgot to only use some of the oil and sugar to coat the pears and used the whole lot. I had to scrape it all off and re layer the pears, but the up side is that there was a lot more sugar on them than I originally intended there to be, but the outcome was amazing! So, it just goes to show you can mess up to a good end!
Pear and Almond pudding
- 4 pears
- 125ml sunflower oil
- 180g brown sugar
- 2 eggs- beaten
- 130g plain flour
- 1 tsp baking powder
- 1 tsp Almond essence or extract
- Line an 8″ baking tin with greaseproof paper and pre heat your oven to 180ºC (Fan oven160ºC)
- Cut the pears in half and remove the stalks and cores. Place them face down in the baking tin.
- Mix the oil and sugar together in a bowl and take a quarter of the mix and brush it over the pears. It will be quite thick and bumpy – don’t worry. Set to one side.
- In another bowl mix all the other ingredients. Add the remainder of the sugar and oil mix then pour the whole mix over the pears.
- Bake in the middle of the oven for 25-30 minutes or until the pudding is golden brown on the top. A skewer inserted into the middle will come out clean.
- Leave to cool on a wire rack until ready to upturn onto a plate to serve.
- Tastes best warm served with some dairy free soya ice cream.