Pear and blueberry pudding
- Heat oven to 180C. Grease a 1 litre ovenproof dish. Combine pears and their juice and the blueberries in the base of the dish.
- Place butter and sugar in a bowl and beat until pale and creamy. Beat in vanilla and eggs until light and fluffy. Stir in sifted flour.
- Spread creamed mixture over the fruit and sprinkle with flaked almonds. Bake for 45 minutes until topping is puffed, golden brown and set.