Pear-and-berry Bakewell pudding

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“There could not be an easier dessert to whip up in a hurry. It’s the perfect lastminute.com 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.”

Ingredients

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.