For the pastry
6oz Plain Flour
3oz Unsalted butter
2oz Caster sugar
water to bind
4 ripe pears – peeled, cored and halved
For the sponge
6oz Caster Sugar
6oz Unsalted Butter
5oz Self Raising Flour
1oz Ground Almonds
Teaspoon Ground Almond Essence.
Heat Oven to Gas Mark 6
Prepare your pastry by putting flour, sugar and butter into a large bowl and rubbing until the mixtures forms breadcrumbs/ Ad water a little at a time until it starts to bind. Using your hands continue to bind the mixture until it forms a pastry dough. Roll out and line a loose Bottomed Flan ring. place baking beans into the case and blind bake until it starts to go golden. Remove and allow to cool.
Into the pastry base place the pears.
Turn oven down to Gas mark 4
Make the sponge mix by placing the butter and sugar into a bowl along with the almond essence. Using either a wooden spoon or hand mixer beat the mixture until it become creamy. Add the egg one at a time with a little of the flour and beat well. Add the remaining flours and almonds and stir into the mixture. Do not beat. Spoon over the top of the pears. Place in the over and cook for about 30/40 minutes or until sponge is cooked and springy to touch.
Remove from the loose bottomed tin when cooled a little and sprinkle with icing sugar.
Serve warm with whipped cream or ice cream. Can also be served cold.