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| THE LIGHTHOUSE |
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you are here: Recipes | Pear and almond pudding with lemon curd cream |
Pear and almond pudding with lemon curd cream
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Pear and almond pudding with lemon curd cream
Recipes Amor Engelbrecht
(serves 6)
180g butter, softened
1½ cups brown sugar
4 eggs
2 cups almond meal*
½ cup plain flour
½t baking powder
zest of 2 lemons
1 can tinned baby pears (410g)
250ml cream
2T lemon curd
Cream the butter and 1 cup of the sugar together. Add the eggs, almond meal, flour, baking powder and lemon zest and mix until just combined. Finely chop all but 6 pears and stir into the mixture. Spoon into lined pots or greased dariole moulds. Slice the remaining pears to form fans, place on top of the pudding mixture and sprinkle with the remaining sugar. Bake for 20-25 minutes at 160ºC. Allow to cool before unmoulding. Whisk together the cream and lemon curd and serve with the pudding.
* Widely available but make it by blending whole skinned almonds to a fine meal. 130g whole almonds equals
1 cup almond meal.
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| WEDDING INSPIRATION |
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