Step 1

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).

Step 2

Whisk the vanilla extract, eggs, and sugar together in a mixing bowl for a few minutes until they become pale and creamy.

Step 3

Mix the almond flour, all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.

Step 4

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.

Step 5

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.