Because I’ve not used conventional wheat flour in this recipe it has been difficult to perfect. However the use of Perry (not Pear Cider!) lifts the this almond perry pudding with pear & perry syrup and creates a delicate flavour.
There was one bottle of Perry left in the bottom of the fridge, languishing away for weeks on end. It has been taking up space and without any companions probably wouldn’t be drunk for a long while. I decided to liberate it the other day and bake with the Perry instead.
If you’re wondering what Perry is, then you may be more familiar with the modern (marketing) term of pear cider. Almond is a great flavour for matching with pears so I ran with the idea and it resulted in a sticky, moreish pudding which can be served hot or cold, however my personal favourite is warm with a dribble of good thick custard.
There is no need to worry about the alcohol content in either the syrup or the pudding as it is cooked off on the two processes. If you’d like to match the almond perry pudding with pear & perry syrup then obviously a crisp perry would be my first match, or a smoky Irish Whiskey.
Almond Perry Pudding with Pear & Perry Syrup
- 50softened butter
- 50g light muscovado sugar
- 50g ground almonds
- 1 egg
- 100g fine rolled oats (Ready Brek is perfect, however if you want to be gluten free pulse 100g regular oats in a food processor until milled to at least half the size)
- 50ml perry
- 30g light muscovado sugar
- 2 tbsp golden syrup
- 200ml Perry
- 2 Pears
- Weighing Scales
- Stand Mixer
- Large Spoon
- 5 Individual Pudding Dishes (greased) OR 5 Greaseproof Muffin Cases
- Baking Tray
- Small Heavy Saucepan
- Vegetable Peeler
- Heatproof Spatula
- Preheat your (fan) oven to 170 degrees Celcius.
- Beat the butter, sugar and almonds together until you have a smooth paste.
- Add the egg and beat the mixture again until it’s combined.
- Weigh out the oats into the bowl and mix again. The pudding batter will become very stiff.
- Finally pour the perry into the bowl and beat well. The mixture will go from being very split to being loose.
- Fill the 5 pudding tins or the muffin cases and place onto the baking tray.
- Bake in the oven for 30 minutes – you will need the longer time due to the almonds and oats in the mixture.
- The puddings will turn golden brown on top. Once baked, remove from the oven and allow to cool for at least 10 minutes before serving.
For the Syrup
- Pour the perry, golden syrup and muscovado sugar into the saucepan and bring to a fast rolling simmer.
- Reduce in volume by half.
- Peel and slice 2 pears into chunks.
- Once the liquid has reduced to half, turn the heat off and stir the pear pieces into the sauce.
Serve the puddings with the warm syrup poured on top.