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+ servings
Almond and caramelized pear sponge puddings on three plates, with flaked almonds on top.

Mini Almond and Caramelized Pear Sponge Puddings

Rosanna Stevens
Mini Almond and Caramelized Pear Sponge Puddings with a hint of cinnamon spice are a delicious treat and the perfect dinner party dessert.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 desserts
Calories 453 kcal

Equipment

Ingredients
 

Caramelized pear filling

  • 1 Pear Peeled and cored.
  • 2 tablespoon Unsalted butter
  • 3 tablespoon Golden caster sugar /light brown sugar
  • ¼ teaspoon cinnamon

Almond sponge puddings

  • 3 eggs at room temperature
  • 110 grams (½ cup + 1 tablespoon) white sugar
  • ½ teaspoon vanilla extract
  • 110 grams (1 cup + 1 tablespoon) almond flour
  • 30 grams (¼ cup) plain flour /all-purpose flour
  • ½ teaspoon baking powder

Instructions
 

  • Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
  • Whisk the vanilla extract, eggs, and sugar together in a mixing bowl for a few minutes until they become pale and creamy.
  • Mix the almond flour, all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.
  • Fill the pudding basins two-thirds, then add a teaspoon each of pear filling to the center of each one and gently push it just under the surface. Avoid adding too much of the liquid, just scoop out the pear chunks and reserve the sauce for serving. Place them onto a baking tray.
  • Bake the mini almond and pear sponge puddings for 15 minutes or until the top is golden brown and bouncy when touched. Allow to cool for a couple of minutes before gently running a knife around the edge and using the strips of parchment paper to tug them out.

Notes

  1. For best results, always weigh ingredients by the gram using a digital scale. 
  2. You can replace the plain/all-purpose flour with polenta flour to make this dessert gluten-free. 
  3. Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary. 
  4. This mini sponge cake recipe can be made ahead of time and reheated in the microwave. 
  5. Store wrapped in plastic food wrap to maintain its moist texture. 

Nutrition

Calories: 453kcalCarbohydrates: 55gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 138mgSodium: 1170mgPotassium: 172mgFiber: 6gSugar: 19gVitamin A: 376IUVitamin C: 4mgCalcium: 125mgIron: 2mg
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