Pear pudding


This one is a real winner, easy to make, delicious to eat and looks sophisticated. Just make sure that you are using the right type of pears, ripe and long such as Conference pears, although other fruit can be also used. Serves 6-8.

Preheat the oven to 180 C (350 F, Gas 4) and grease a loose -bottom round tin, 25 cm in diameter.

3 pears, cored and quartered lengthwise
100 grams of sugar
40 grams of ground almond
100 grams of  butter, room temperature
100 grams of flour
25 grams of cocoa powder
70 ml of milk
 2 teaspoons of baking powder
2 eggs

Cream the butter with sugar, add eggs and ground almonds and beat until smooth. Add a drop of vanilla essence. Combine all the dry ingredients, the flour, baking powder and cocoa and mix well. Lay the quartered pears on the greased tin and pour the mixture over. Make sure that the pears are covered at the top and give it a little shake to allow some batter to go underneath the pear.

Half an-hour later you should be able to enjoy your pudding. Leave it to cool for 15 minutes, then take out from the tin, dust it with icing sugar and serve with whipped or clotted cream.
This recipe is adapted from Heavenly chocolate desserts.

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