Caramelised passionfruit pear pudding (High Fibre)

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Serves 8, approximately 6 - 8 grams of fibre per serve



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


  1. Preheat oven to 180 degrees centigrade
  2. Cook pearl barley in a large saucepan until soft (30-40 minutes), drain and set aside
  3. 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
  4. Remove from oven and let cool
  5. 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
  6. Place barley in the bottom of a large baking dish, cover with toasted almonds and pour mixture over cooked barley and almonds
  7. Cook for 50-60 minutes or until the mixture has soaked up the liquid and the top of the pudding is light brown
  8. Remove pudding from oven let stand whilst gently heating passionfruit pulp in a large pan Place caramelised pear on top of the pudding
  9. Pour warmed passion fruit over pudding and serve
  10. Delicious with plain vanilla ice cream