When I first told someone that I had adapted my onion tart recipe to make a pudding they looked at me as if I had gone crazy. However, the general consensus at home was that this is really not bad for those times when you just really want some pudding.
It’s probably not in the category of puddings that should be served up at a really smart dinner party, but as something for a bit of a pudding treat at home it definitely fills a gap. Be warned though – your first mouthful won’t taste anything like you expect!
I tend to keep blocks of stewed fruit in our freezer. When we’re having a fruit glut in the late summer I tend to stew it up and freeze it in half-full small foil containers that you get Chinese take-away in (you can usually buy new ones at the supermarket as well). When I created this I used two defrosted blocks of fruit – if you do something similar then it can save you the first half hour or preparation and stewing time (and the cooling time).
Ingredients (serves 4-6):
2-3 pears, peeled and chopped
6 plums, stoned and chopped
200g Greek yoghurt
2 tsp honey (provided plums and pears were reasonably ripe)
4 large eggs
- Place the pears into a pan that has a lid with a couple of tablespoons of water and cover. Heat until the fruit is simmering and then turn the heat down low and continue to simmer, covered, for 10 minutes.
- Add the plums to the simmering pear, replace the lid and continue to simmer for a further 10-20 minutes until the plum is well stewed but not burned. Plums burn easily when stewing so be sure to keep the heat very low and stir the fruit around regularly. The final mix should have the pear over-stewed so that it turns into pear-puree and the plum still has soft chunks in it.
- Set the fruit mix aside for a while to cool.
- Preheat the oven to 180C.
- Grease and line a 6 inch loose-bottomed (or spring-sided) cake tin.
- Beat the eggs in a bowl and then whisk the eggs together with the yoghurt.
- Add the fruit to the yoghurt and egg mix and mix thoroughly.
- Pour the mix into the cake tin and place in the oven for 45-55 minutes until the top is golden brown and the tart has set.
- Remove from the oven and leave to cool in the tin. Ideally you want to put the cooled tart into the fridge for a few hours while still in the tin to get it to set properly (the one in the picture came out of the tin while still warm and some liquid seeped out of it as a result.
- Once cold, slide a knife round the edges to loosen and then remove the tart and serve chilled.
I’m working on some ways to neaten this out and make it a bit smarter, but since I only make new recipes as fast as we need them at home you may be waiting until next summer for the updated version of this!