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Walkabout Crafts - The online gift shop for buying and selling arts and crafts |
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Home > Free Gifts > Recipes > Pear Sponge Recipe
All recipes are FREE, however, donations towards the upkeep of Walkabout Crafts are much appreciated. Please click below to make a donation.
Warning - this recipe requires
grown up assistance
Ingredients:
1¼ quantity short crust pastry (click here for recipe)
5 oz (150g) butter or margarine
5 oz (150g) caster sugar
few drops almond flavouring
3 eggs
4 oz (100g) self raising flour
3 oz (75g) corn flour
1 level teaspoon (5ml) baking powder
3 oz (75g) ground almonds
30ml (2 tablespoon) milk
3 small ripe, even sized pears
icing sugar, for dusting
Method:
1. Grease a 24cm (9½inch)round spring release cake tin.
2. Roll out the pastry and use to line the tin. Chill.
3. To make the filling, cream the butter and sugar together in a bowl until pale and fluffy. Beat in a few drops of almond flavouring, then add the eggs, one at a time. Fold in the flours, baking powder and ground almonds, then fold in the milk. Spoon the mixture into the pastry case and level the surface.
4. Peel, core and halve the pears. Make a series of parallel cuts across the width of each pear halve, but do not cut right through. Arrange the pear halves rounded sides up, on top of the filling.
5. Bake in the oven at 190°C (375°F) gas mark 5, for 1¼ hours. Cool in the tin for 15 minutes, then carefully remove the sides of the tin. Serve the sponge flan warm or cold, dusted with icing sugar.
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