Sleepy Pear Pudding

Serves 6 – 8



8  Large pears, peeled, stalks intact

300g Caster Sugar

800ml water

100ml white wine

2 star anise

2 cardamom pods

1 orange, quartered


250g butter (+ a little extra for greasing)

200g caster sugar

3 eggs

350g Ground almonds

2 tbsp amaretto liqueur



Place the sugar into a pan and add the water, wine, star anise, cardamom, and orange then bring to the boil over a medium heat. Add the pears and simmer for 15 ‚Äď 20 minutes until just tender.¬† ¬†¬†Remove the pears from the syrup, then bring the syrup to the boil again until reduced by half, set aside. ¬†Strain the poaching liquid through a sieve and retain.


Preheat the oven to 180C/350F/Gas Mark 4.    Lightly grease a 24 x 30cm ovenproof dish.   In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.   Fold in the ground almonds, then add the amaretto and approximately 50 ml of the strained cooking syrup.


Arrange the pears upright in the ovenproof dish.¬†¬† Spoon the pudding batter around the pears.¬†¬† Drizzle the reserved pear syrup over the pears then transfer the pudding to the oven.¬† Bake for 45 ‚Äď 50 minutes until the batter is golden and the pears are soft.¬†¬† Remove from the oven and serve immediately.