250g/9oz Odlums Cream Plain Flour
50g/2oz Shamrock Ground Almonds
175g/6oz Margarine
1 Egg
25g/1oz Icing Sugar
Cold Water


50g/2oz Odlums Cream Plain Flour
1 Egg
50g/2oz Shamrock Ground Almonds
2 tablespoons Milk
50g/2oz Margarine
50g/2oz Caster Sugar
Few drops Almond Essence
410g Tin Lustre Pear Halves (drained)


  1. Preheat oven to 190°C/375°F/Gas 5. Grease a 24cm/9 1/2” round tin, preferably loose bottomed.
  2. Make pastry by sieving the flour and icing sugar into a bowl; mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
  3. Next, make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
  4. Roll out pastry and line the prepared tin. Spread filling evenly over pastry.
  5. Arrange the pear halves, with rounded side facing up, on top of filling.
  6. Bake for about 35 minutes until risen and golden brown.
  7. Leave in tin to “set” for 10 minutes, then remove and serve warm with cream or ice cream.