Pear and Rhubarb Pudding with Almond Topping
A simply delicious dessert! One can make one large pudding or divide the mixture into two smaller ovenproof dishes. Don’t omit the ginger - it really adds to the flavour.
- Serves: 12
- Recipe Category: Dessert hot
- Products in this recipe:
You Will Need:
Ina’s Tip
Prepare the pudding in advance, cover and refrigerate. Put in the oven to bake when your guests sit down to dinner. The baked puddings freeze exceptionally well.
Method:
Peel and core pears. Cut each pear into 8 wedges. Cut the rhubarb stems into 3 cm lengths. Discard leaves. Cut the ginger lengthways into quarters. Place fresh ingredients into a medium sized saucepan. Add water and star anise or cloves, and boil until just soft. Remove from the heat and only then stir through the Seasoned Sea Salt, sugar and butter. Leave to cool down completely. Remove ginger pieces. Can be done the day before. Dish into a large ovenproof dish 33 cm x 23 cm or 2 smaller 22 cm - 24 cm round pie dishes, together with all the liquid.
Batter
Adjust oven shelf the middle position.
Preheat oven to 180 °C. Ignore package instructions for cake and follow the method below.
Beat butter until soft and creamy. Add 1 egg and 1 T Cake Mix at a time, beating after each addition, until you have used all 3 eggs. Add the ground cinnamon and ginger to the remaining dry cake mix
Add sour cream to butter mixture and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed.
Spoon the cake batter in blobs over the fruit.
Almond Topping
Mix together the flaked almonds, sugar and cinnamon, and sprinkle over the pudding.
Bake for 35 minutes until golden and fluffy.
Prepare the pudding in advance, cover and refrigerate. Put in the oven to bake when your guests sit down to dinner.
The baked puddings freeze exceptionally well.
Pear and Rhubarb Pudding with Almond Topping
A simply delicious dessert! One can make one large pudding or divide the mixture into two smaller ovenproof dishes. Don’t omit the ginger - it really adds to the flavour.
- Serves: 12
- Recipe Category: Dessert hot
- Products in this recipe:
You Will Need:
Method:
Peel and core pears. Cut each pear into 8 wedges. Cut the rhubarb stems into 3 cm lengths. Discard leaves. Cut the ginger lengthways into quarters. Place fresh ingredients into a medium sized saucepan. Add water and star anise or cloves, and boil until just soft. Remove from the heat and only then stir through the Seasoned Sea Salt, sugar and butter. Leave to cool down completely. Remove ginger pieces. Can be done the day before. Dish into a large ovenproof dish 33 cm x 23 cm or 2 smaller 22 cm - 24 cm round pie dishes, together with all the liquid.
Batter
Adjust oven shelf the middle position.
Preheat oven to 180 °C. Ignore package instructions for cake and follow the method below.
Beat butter until soft and creamy. Add 1 egg and 1 T Cake Mix at a time, beating after each addition, until you have used all 3 eggs. Add the ground cinnamon and ginger to the remaining dry cake mix
Add sour cream to butter mixture and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed.
Spoon the cake batter in blobs over the fruit.
Almond Topping
Mix together the flaked almonds, sugar and cinnamon, and sprinkle over the pudding.
Bake for 35 minutes until golden and fluffy.
Prepare the pudding in advance, cover and refrigerate. Put in the oven to bake when your guests sit down to dinner.
The baked puddings freeze exceptionally well.