Chocolate, pear and almond puddings

June 13, 2011

Another Masterchef magazine recipe – a richer version of the classic self-saucing pud. I bake these in tea cups that are ovenproof…serve with lashings of thick cream!

Makes 6 – you will need 6 x 310ml (1 1/4 cup) ovenproof dishes.

Ingredients

40g unsalted butter, plus extra, softened, to grease
2 Beurre Bosc pears, peeled, cored, cut into 1cm pieces
150g (1 cup) self-raising flour
165g (3/4 cup firmly packed) brown sugar
30g (1/4 cup) ground almonds
45g (1/ cup) slivered almonds, roasted
180ml (3/4 cup) milk
100g dar chocolate (70% cocoa solids, chopped
1 egg, lightly beaten
Dutch cocoa and double cream or vanilla ice cream, to serve

Method:

Preheat oven to 180C. Grease dishes with softened butter, then divide pears among dishes and set aside.

Sift flour, sugar and ground almonds into a bowl, then stir in slivered almonds.

Place milk, chocolate and butter in a saucepan over low heat and stir until smooth. Cool for 2 minutes, then whisk in egg until just combined.  Pour over the flour mixture and stir until just combined.  Spoon among dishes.

To make chocolate sauce, place butter, sugar cocoa and 300ml water in a small saucepan and bring to the boil over medium heat, whisking to dissolve. Pour sauce among dishes.

Bake puddings for 25 minutes or until puffed and tops are firm to the touch. Stand for 5 minutes.

Dust the pudding with Dutch cocoa and serve immediately with double cream or vanilla ice-cream.

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