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Squidgy Chocolate Pear Pudding
Course Dessert
Servings
-8
Ingredients
Course Dessert
Servings
-8
Ingredients
Instructions
  1. Preheat the oven to 190C / 170C fan / gas 5.
  2. Grease a 20 x 30cm shallow ovenproof dish or tin. Melt the butter in a saucepan placed over a low heat or in the microwave until just melted. Pour the butter into a large bowl and stir in the sugar until well combined.
  3. Whisk the eggs together and gradually add to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder onto the egg and sugar mixture and beat until well combined.
  4. Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Scatter the chocolate chips over the batter and sprinkle with almonds.
  5. Bake in the centre of the preheated oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Be careful not to overcook, as you want a warm squidgy centre and if you overcook it will become spongey rather than gooey.
  6. Serve warm with cream or ice cream.
Recipe Notes

TOP TIPS

This is a great easy to make, make ahead pudding and perfect for a weekend or a no fuss pud for a crowd (when we can have one!). You can use tinned pears or poach your own. I used some overripe ones from the fruit bowl and poached them in a light sugar syrup for 5 minutes.

I make it in advance (a couple of hours) up to the end of point 4 and leave it covered at room temperature until needed. If you refrigerate it, either bring it to room temperature or cook it for slightly longer (but don’t over bake!)

If you are going to freeze it, make it to the end of point 4, freeze, wrap the unbaked pudding tightly in foil, label and freeze for up to 1 month. To cook, unwrap and bake from frozen as above from step 5 for around 50 minutes.

Adapted from a BBC Good Food recipe.

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