Line a circular flan or cake tin 23cm in diameter with non-stick baking paper. Sprinkle soft brown sugar over the baking paper.

In a bowl, cream together butter and caster sugar to create a smooth, creamy mixture, making sure all the sugar is dissolved. You could do this with a fork, electric beater or a food processor.

Lightly beat the eggs and add them to the creamed mixture. Add the almond meal and flour and mix well.

Cut the pears vertically, leaving the skin on and the stalk. Place the pieces decoratively in the flan dish or cake tin, flat sides down. Fill the gaps with the blanched almonds.

Pour the cake mixture over the pears and almonds and press down.

Bake in preheated oven at 190c for 45 minutes or until the filling feels firm at the centre. Allow to cool.

Ease the flan away from the edge of the flan dish with a knife. Place a large serving plate on top and turn it over. All being well, the flan will be released onto the plate without breaking.

Degree of

Leftover Potential: Keeps for two or three days in an airtight container in the refrigerator.

Per serving: 2219 Calories (kcal); 169g Total Fat; (65% calories from fat); 77g Protein; 123g Carbohydrate; 702mg Cholesterol; 1362mg Sodium Food Exchanges: 3 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 27 1/2 Fat; 0 Other Carbohydrates