Hunter St Kitchen : Monday Night

I looked in the fridge and saw that I had  many pears and strawberries so I decided to make "pudding". We seldom have sweets or "afters" and on the occasions when we did, the boys would get all excited and say, "Oh good, we've got pudding!"

Nigella would have been very proud of my "well stocked larder". I improvised on a Donna Hay recipe which I had  cut out of a magazine long ago because it was a tart which did not require a base. (Pastry is something I usually avoid.)  The mixture is a combination of almond meal (one cup) , eggs x2, vanilla, lemon zest, brown sugar (half cup) , baking powder and a little flour (quarter cup). I put pears and strawberries into the mixture and cooked it for 40 minutes at 160. I think the good result came from painting  Golden Syrup (yes - I actually had some in the cupboard from the last time I made Anzac biscuits) on the top when it was still hot. The syrup melted right through.

More of an "after" than a pudding. I think it needs a bit more flour than I used. I also think I should work on my presentation. The strawberries were a different texture from the pears, so in future I wouldn't mix my fruits.