Pear-and-berry Bakewell pudding

Pear-and-berry Bakewell pudding

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  • 6
  • Easy
  • wheat and gluten free
  • 20 minutes
  • 1 hour
  • Woolworths House Moscato

“There could not be an easier dessert to whip up in a hurry. It’s the perfect pudding, using pantry basics and fruit that’s reaching its sell-by date so you waste less. The batter is as light as a feather and if you still aren’t convinced, it’s also gluten-free.”


  • 4 pears, peeled and diced
  • ½ cup water
  • ½ lemon, zested and juiced
  • 1 t ground cinnamon
  • 200 g butter
  • 175 g caster sugar
  • 200 g ground almonds or almond flour
  • 4 large free-range eggs, lightly beaten
  • 350 g blackberries or mixed berries
  • flaked almonds, to decorate

Cooking Instructions

1. Preheat the oven to 180°C. Place the pears, water, lemon juice and cinnamon in a saucepan. Bring to a simmer and cook for 10–15 minutes until the pears have softened but have a slight bite. Drain any excess liquid and allow to cool slightly while you make the pudding.

2. Using an electric whisk or a stand mixer, beat the butter, sugar, almond flour, eggs and lemon zest for 2 minutes. Combine the berries and pears and tip into a shallow 20 x 30 cm baking dish.

3. Distribute the batter over the fruit and scatter over the flaked almonds. Bake for 40–45 minutes until risen and golden and a skewer comes out clean. If you feel the batter is browning too quickly, cover with tin foil for the last 5 minutes of baking time. Serve warm.

Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry and Claire van Rooyen
Find more warm pudding recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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