Caramelised Passionfruit Pear Pudding



50 grams pearl barley
100 grams ground toasted almonds (skin on)
500 ml milk of your choice
500 ml coconut cream (or pouring cream)
5 pears (de seeded and thinly sliced)
200 grams passion fruit pulp with seeds (10 fruit pods)
300 ml maple syrup
300 ml coconut syrup
1 teaspoon vanilla bean paste
8 free range eggs
4 free range egg yolks

Caramelised Passionfruit Pear Pudding Directions

Preheat oven to 180 degrees centigrade

Cook pearl barley in a large saucepan until soft (30-40 minutes), drain and set aside

Coat pears in maple syrup and lay on a baking sheet on an oven tray and bake for 5-10 minutes turning regularly to ensure they do not burn

Remove from oven and let cool

Turn oven down to 160 C, whisk eggs, egg yolks coconut syrup and vanilla in a large bowl, add milk and cream and mix until combined

Place barley in the bottom of a large baking dish, cover with toasted almonds and pour mixture over cooked barley and almonds

Cook for 50-60 minutes or until the mixture has soaked up the liquid and the top of the pudding is light brown

Remove pudding from oven let stand whilst gently heating passionfruit pulp in a large pan

Place caramelised pear on top of the pudding

Pour warmed passion fruit over pudding and serve

Delicious with plain vanilla ice cream

Nutrition facts

Per Serving

Fibers (g): 8g

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