This gorgeous gluten free pear and toffee pudding is wonderfully fluffy and succulent. Whole pears are baked in a ground almond sponge, which is lush in itself, but then you finish this pudding off with homemade sticky toffee sauce. IT TASTES AMAZING!
Serve with ice cream, Greek yoghurt, custard or cream for a true crowd-pleasing pudding. I made this for my family (most of whom are not gluten free) and everyone loved it, with one of the gluten-eaters even declaring it one of the best puddings they had ever had.
It is best eaten while still warm from the oven (for that truly succulent toffee and pear effect), but in the unlikely situation you have leftovers you can simply pop a portion in the microwave for a few seconds the next day.
Gluten Free Pear & Toffee Sponge Pudding (Serves 6)
- 3 ripe conference pears
- 200g butter
- 200g caster
- 3 large eggs
- 0.5 tsp vanilla bean paste/1 tsp vanilla essence
- 115g gluten free plain flour
- 2 tsp baking powder
- 200g ground almonds
- 2 tbsp greek yoghurt
- 25g flaked almonds
- 175ml sticky toffee sauce
- Peel the pears, slice in half and remove the seeds and core. For a pretty finish, cut the pears hassleback style (see photos below) - carefully cut multiple slices into each pear half, two thirds deep, ensuring the pear stays in a single piece. Set aside while you make the cake batter. Preheat the oven to 170C (fan).
- In a large bowl cream the butter and sugar together with a handheld whisk or wooden spoon, until golden and fluffy.
- Add the eggs and vanilla, stir well to combine.
- Now in go the dry ingredients: the gluten free plain flour, baking powder and ground almonds. Stir until smooth then finally add the yoghurt and mixed until well-combined.
- Pour the cake batter into an oval oven dish (like this one or similar, basically one with enough volume so that the batter reaches halfway up the sides of the dish, giving it plenty of room to rise). Arrange the pears on top of the mixture (no need to push them in, the pudding will rise around them) and sprinkle the flaked almonds on any exposed areas of batter.
- Place into the oven and bake for 45 minutes at 170C (fan).
- When baked, remove from the oven and pour two thirds of the toffee sauce over the pudding. Serve while still warm, drizzling an extra spoonful of toffee sauce over each portion. Voila, a perfect gluten free pear and toffee pudding for your dinner table.
I hope you all enjoy scoffing this delicious gluten free pear and toffee pudding as much as we did! For more yummy dessert ideas, why not try some of my other recipes:
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