Squidgy choco­late pear pud­ding

Serves 8 Prep 20 mins Cook 35 mins


200g but­ter, plus ex­tra

for the dish 300g golden caster sugar 4 large eggs 75g plain flour 50g co­coa pow­der 410g can pear halves in juice,

drained 100g plain 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 roughly 20 x 30cm shal­low oven­proof dish. Put the rest of the but­ter in a large saucepan and place over a low heat un­til just melted. Re­move from the heat and stir in the sugar un­til well com­bined. 2 Whisk the eggs to­gether in a large bowl. Grad­u­ally add the eggs to the but­ter and sugar, beat­ing well with a wooden spoon in be­tween each ad­di­tion. Sift the flour and co­coa pow­der on top of the egg mixture, then beat hard with a wooden spoon un­til thor­oughly com­bined. 3 Pour into the pre­pared tin or dish and nes­tle the pears into the choco­late bat­ter. Put the choco­late on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scat­ter the choco­late pieces over the bat­ter and sprin­kle with al­monds, if you like. 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, sugar 43g, fi­bre 4g, pro­tein 6g, salt 1g

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