Squidgy chocolate pear pudding

This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen – a perfect no-fuss dinner party dessert.

SERVES 8 PREP 20 mins COOK 35 mins EASY VG

200g butter, plus extra for the dish 300g golden caster sugar 4 large eggs

75g plain flour

50g cocoa

410g can pear halves in juice, drained

100g dark chocolate (70% cocoa solids) 25g flaked almonds (optional) cream or ice cream, to serve

1 Heat oven to 190C/170C fan/gas 5. Lightly butter a 20 x 30cm shallow ovenproof dish. Melt the butter in a large saucepan over a low heat until just melted. Remove the butter from the heat, then stir in the sugar until well combined.

2 Whisk the eggs in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon between each addition. Sift the flour and cocoa powder over the egg mixture, then beat with the wooden spoon until thoroughly combined.

3 Pour the batter into the dish, then nestle in the pears. Cut the dark chocolate into chunky pieces (roughly 1.5cm long) with a large knife, then scatter over the batter. Sprinkle over the almonds too (if using). Can be frozen at this stage. 4 Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream.

PER SERVING 513 kcals • fat 30g • saturates 17g • carbs 53g • sugars 43g • fibre 4g • protein 6g • salt 1.0g