Simply delicious dessert recipe for Pear and Rhubarb Pudding with Almond Topping


Pears and Rhubarb:
10 pears (1.5 – 2 kg), whatever variety is in season
1 bunch of rhubarb, ± 300 g
a thumb size piece of ginger
1 cup (250 ml) water
1 star anise or 2 cloves
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
½ cup (125 ml) white sugar
2 T (30 ml) butter

Cake Batter:
250 g butter at room temperature (or 125 g butter and ½ cup (125 ml) canola oil)
3 extra large eggs at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix
2 t (10 ml) ground cinnamon
2 t (10 ml) ground ginger
1 cup (250 ml) sour cream or Créme Fraiche

Almond Topping:
½ cup (50 g) flaked almonds
¼ cup (60 ml) sugar
½ t (2.5 ml) cinnamon

How to
Peel and core pears. Cut each pear into 8 wedges. Cut the rhubarb stems into 3 cm lengths. Discard leaves.

Cut the ginger lengthways into quarters. Place fresh ingredients into a medium sized saucepan.

Add water and star anise or cloves, and boil until just soft. Remove from the heat and only then stir through the Seasoned Sea Salt, sugar and butter.

Leave to cool down completely. Remove ginger pieces. Can be done the day before. Dish into a large ovenproof dish 33 cm x 23 cm or 2 smaller 22 cm – 24 cm round pie dishes, together with all the liquid.

Cake Batter:
Adjust oven shelf the middle position. Preheat oven to 180°C.

Ignore package instructions for cake and follow the method below.

Beat butter until soft and creamy. Add 1 egg and 1T Cake Mix at a time, beating after each addition, until you have used all 3 eggs.

Add the ground cinnamon and ginger to the remaining dry cake mix.

Add sour cream to butter mixture and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed.

Spoon the cake batter in blobs over the fruit.

Almond Topping:
Mix together the flaked almonds, sugar and cinnamon, and sprinkle over the pudding. Bake for 35 minutes until golden and fluffy.

By: Ina Paarman

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