This is one of those fairly ordinary but rather delicious puds, and probably something of a classic. Pear and almond is certainly a great combo, up there with pear and ginger. (Lots of pears from our tree recently, hence the theme.)

The recipe I was used a Hugh Fearnley-Whittingstall one from the Guardian. Here.

We had a handful of blueberries knocking around in the fridge, so while caramelising the pears in butter and sugar I bunged them in too. Not half bad.

This one was really very nice indeed. Very moist from a combo of ground almonds and drizzling with honey when you get it out of the oven. And do try to support your local, small-scale honey producers, as times is hard and getting harder for beekeepers. I learned a little about the difficulties they face from some beekeepers I know in New Zealand, but I learned more when I interviewed the chairman of the London Beekeepers’ Association for Channel4 Food.

The only thing I would say is that Hugh Fearnley-Whittingstall’s recipe in the Guardian said 160C for 45 minutes. Well, I did it in a fan over at 140 (normally I’d reduce the heat for a fan oven) and in 45 minutes it was barely cooked at all. I did use a slightly smaller tin than he said (ie making the mixture deeper for cooking through) but it still seems a bit off. Depending on your oven, you may need to bump up the heat somewhat and leave it in for longer.

Here’s the recipe.

PS – Jo and Lawrence, stick up that b’day cake you made for me when you get a moment as it was yummy and I want the recipe!