Warm and Fudgy Dark Chocolate, Pear and Pecan Pudding (gf)
This is one of my favourite flavour combos and perfect for anytime of the year as tinned pears are also delicious.
125 grams dark chocolate, chopped (72% cocoa)
125 grams butter, diced
2 tablespoons golden syrup
3 large eggs
½ packed cup brown sugar
1 teaspoon vanilla extract
½ cup plain gluten free flour (I use Sabato)
1 tablespoon good quality cocoa, sifted
1 teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon sea salt
2 medium, fully ripe pears, peeled, quartered and cored, cut into 2cm pieces
½ cup pecans, toasted and roughly chopped
1/3 cup chopped crystallised ginger
TO SERVE
Ice cream or softly whipped cream EQUIPMENT: 5 cup capacity ovenproof baking dish.
Preheat the oven to 160˚C fan bake.
Melt the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot. Stir in the golden syrup then set aside for 10 minutes to cool.
Lightly whisk the eggs, sugar and the vanilla in a large bowl. Pour in the chocolate and whisk until thick and glossy, about 30 seconds.
In another bowl whisk the flour, cocoa, ginger, baking powder and salt to combine. Add all the pears and half each of the ginger and pecans and toss to coat everything well in the flour. Add to the chocolate mixture and mix until there is no trace of flour in the batter.
Scrape into the baking dish and spread evenly. Scatter over the remaining pecans and ginger.
Bake for about 19 minutes or until the pudding is set on top but is still a little soft to the touch. Cooking time will depend on the depth of your baking dish. Leave for 10 minutes then scoop out and serve with ice cream or softly whipped cream. SERVES 6
SERVING SUGGESTION: This cooking time will give you a pudding that is firmer around the outside and fudgy in the centre. Add about 3 extra minutes for a more welldone centre.