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Chocolate pear pudding
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Nigella, BBC.co.uk
| For the pudding | |
| 830g | cans pear halves in juice, drained (weight before draining) |
| 125g | plain flour |
| 25g | cocoa powder |
| 125g | caster sugar |
| 150g | unsalted butter, softened, plus extra for greasing |
| 1 tsp | baking powder |
| ¼ tsp | bicarbonate of soda |
| 2 | free-range eggs |
| 2 tsp | vanilla extract |
| For the sauce | |
| 170g | evaporated milk |
| ½ tsp | instant espresso powder |
| 150ml | golden syrup |
| 100g | dark chocolate, minimum 70 per cent cocoa solids, broken into pieces |
Preparation method
1.
For the pudding, preheat the oven to 200C/400F/Gas 6 and grease a 22cm/8½in square ovenproof dish with butter.
2.
Arrange the pear halves over the base of the dish.
3.
Place all the remaining pudding ingredients into a food processor and blend to make a smooth batter with a soft dropping consistency.
4.
Spread the batter over the pears in the dish, then transfer to the oven and bake for 30 minutes.
5.
Remove the pudding from the oven and let it stand for 5-10 minutes, then cut into slices.
6.
For the sauce, place all the sauce ingredients into a small pan and heat gently, stirring frequently, until smooth and well combined.
7.
To serve, place the pudding into bowls and pour over the chocolate sauce.
The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve it with chocolate ice cream.
Ingredients
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