Almond And Caramelized Pear Sponge Puddings

Mini Almond and Caramelized Pear Sponge Puddings with a hint of cinnamon spice are a seasonal treat when pears are ripe and ready. The almond and pear sponge is moist and full of flavor, and they make the perfect dinner party dessert because they are individually sized. You can bake them in advance and heat them up in the microwave to serve; it's so simple.

First, we make the caramelized pear filling, which is super simple. Then, the basic almond sponge, which is baked in pudding basins with a spoonful of the pear filling inside. Here is what you will need and how to make this delicous little dessert.

Ingredients

• Ripe pears (but not too ripe or mushy). The best varieties would be Bartlett or Williams pears, Conference pears, Bosc, Anjou, or Packham.
• Butter - make sure it's softened, and unsalted.
• Light brown sugar (golden caster sugar)
• Eggs - always at room temperature
• Almond flour/ground almonds
• Plain flour (AP or all purpose flour)
• Baking powder
• Cinnamon
• Vanilla extract
• Salt

Make the caramelized pear filling

Peel, core, and slice the pears into small cubes. Squeeze lemon juice over them to prevent them from browning if not using them straight away.

Melt the butter and sugar together in a saucepan over medium heat. Add the chopped pears and a pinch of cinnamon and cook for 5-10 minutes while stirring occasionally to prevent them from sticking.

Put the caramelized pear filling in the fridge or freezer while preparing the almond sponge puddings, as it needs to cool down before use.

Bake the pear and almond sponge puddings

Preheat the oven to 175℃/350℉ (no fan) and grease the pudding basins before lining them with two strips of greased parchment paper (see photo).

Whisk the vanilla extract, eggs, and sugar together in a bowl until they are pale and fluffy, and the sugar has dissolved into the egg. It shouldn't feel grainy to the touch if you rub it between your fingers. You can do this stage with a balloon whisk or even a fork.

Mix the flour, ground almonds, and baking powder with a pinch of salt and then quickly fold it into the egg mixture with a spatula.

Spoon the batter into the lined pudding basins until they are two-thirds full. Then, add a couple of teaspoons of the caramelized pears in the center and gently push it just under the surface. Try not to add too much of the liquid and mainly scoop out the chunks of pear; reserve the majority of the sauce to use upon serving.

Spoon the rest of the almond and pear sponge pudding batter on top, leaving a small margin as it will rise while in the oven.

Bake the mini pear sponge puddings for 15-17 minutes, then remove from the oven to cool for 5 minutes before gently removing them from the tins. They are done when the surface is golden brown and feels bouncy to the touch, and the edges of the sponge pull away slightly from the little baking tins.

How to serve mini pear and almond sponge

I like to serve these little desserts with some toasted flaked almonds on top and a drizzle of the reserved pear caramel sauce. They also taste great with a scoop of vanilla ice cream or some whipped cream!

To toast flaked almonds (slivered almonds), either spread them out on an oven tray and put them under the grill/broiler or toss them in a dry frying pan on the stovetop. They turn quickly, so keep an eye on them, or they'll burn while your back is turned.

Wine Pairing

Try a German Eiswein (also known as Ice Wine as the grapes are frozen on the vine) or a sweet Sauterne with sweet pear desserts.

Storage and Freezing

Wrap the mini sponge cakes individually in plastic food wrap to keep them moist and store them in the fridge for up to 3 days. If possible, do this while they are still warm to trap moisture.

You can easily freeze these mini cake desserts and they will stay super moist. Wrap them individually in plastic wrap and use them within one month.

Equipment

Always weigh the ingredients by the gram using a digital scale for best results. I whisk the eggs and sugar by hand in a large mixing bowl using a balloon whisk, but you can use an electric mixer or just a fork if you prefer. Then, fold in the dry ingredients with a rubber spatula to avoid knowing out the air.

Bake the mini almond and caramelized pear sponge cakes in mini pudding basins (mini pudding molds). Line them with two strips of parchment paper to make it easier to release the dessert after baking. Alternatively, you can bake in individual ramekins and not turn them out afterward.

Other desserts to try

Looking for other recipes like this mini almond and pear sponge pudding recipe? Try these other versions:

• Mini chocolate sponge pudding
• Mini lemon sponge pudding
• Mini banana and walnut sponge pudding

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe