55 g (2 oz) caster sugar
55 g (2 oz) butter
2 eggs
55 g (2 oz) ground almonds
55 g (2 oz) self-raising flour
1/2 pear, sliced thinly
55 g (2 oz) butter
2 eggs
55 g (2 oz) ground almonds
55 g (2 oz) self-raising flour
1/2 pear, sliced thinly
For the caramel sauce
85 g (3 oz) caster sugar
splash of double cream
splash of double cream
method
1. Cream the sugar and butter together in a food processor. Add the eggs, almonds and flour and pulse together.
2. Grease a 1/2 pint pudding bowl and line the pear slices in the base. Pour the sponge mixture into the bowl and cover with cling film.
3. Microwave on high for four minutes.
4. Meanwhile, to make the caramel sauce, heat the sugar in a pan until caramelised. Add the cream and heat for a few minutes to form a toffee sauce.
5. Turn the pudding out onto a plate and pour the sauce over to serve.
2. Grease a 1/2 pint pudding bowl and line the pear slices in the base. Pour the sponge mixture into the bowl and cover with cling film.
3. Microwave on high for four minutes.
4. Meanwhile, to make the caramel sauce, heat the sugar in a pan until caramelised. Add the cream and heat for a few minutes to form a toffee sauce.
5. Turn the pudding out onto a plate and pour the sauce over to serve.
serving amount
serves 2-4
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