It’s officially starting to feel like the festive season. And as such, it only seems apt to post a delicious Christmas treat: Spiced pear pudding. Traditional Christmas cake is so played out, and let’s be honest, not very tasty. So I’ve developed this gluten free pudding that brings together the traditional spice-plus-fruit combo but in a much more modern and delicious way. No brandy needed, though if you want to bring in that element, why not serve the pudding with some cherries that have been soaked in some brandy for 24 – 48 hours, to put a twist on the old-school boozy pudding.
This recipe makes 2 pudding pots, however, I have included instructions for modifying the recipe to serve more people.
½ cup of almond flour
1 tablespoon cornflour
1½ teaspoons of baking powder
1 tablespoon coconut oil (melted but not hot)
2 tablespoons of honey
½ teaspoon of nutmeg
½ teaspoon of allspice
½ teaspoon ginger powder
½ teaspoon of cinnamon
½ teaspoons of vanilla extract/essence
2 pear halves (canned pears) + the syrup from the can
How to make it:
Combine the almond flour, corn flour and baking powder, nutmeg, allspice, cinnamon and ginger powder. Next make a well in the dry ingredients and then add the wet ingredients (honey, egg, vanilla and coconut oil).
Grease a pair of ramekins/ small oven-proof dishes. Spoon in the batter between the ramekins until they are about halfway full. Place a pear in each ramekin and push it down slightly.
Place them in a preheated oven at 160˚C for 25-30 minutes. To check if they are ready, poke them a wooden skewer and if the skewer comes out clean, then the pudding is done. Once you have taken the pudding put of the oven, spoon over some of the syrup from the pears, over the whole surface area.
Allow the pudding pot to cool a little before eating.
Serve with vanilla ice cream.