Ingredients
For the pudding
2 x 415g cans pear halves in juice, drained
125g plain flour
25g cocoa powder
125g caster sugar
150g unsalted butter softened
1 tsp baking powder
¼ tsp bicarbonate of soda
2 eggs
2 tsp vanilla extract
Butter for greasing
For the sauce
Cream
½ tsp instant coffee powder
15 ml golden syrup or honey
100g dark chocolate, 70 per cent cocoa solids, broken into pieces
Method
For the pudding, preheat the oven to 200°C and grease a 22cm/8½in square ovenproof dish with butter. (I made in a round Pyrex) Arrange the pear halves over the base of the dish. (Apricots or Peaches) Place all the remaining pudding ingredients into a food processor and blend to make a smooth batter with a soft dropping consistency. Spread the batter over the pears in the dish, then transfer to the oven and bake for 30 minutes Remove the pudding from the oven and let it stand for 5-10 minutes. For the sauce, place all the sauce ingredients into a small pan and heat gently, stirring frequently, until smooth and well combined. To serve, place the pudding into bowls and pour over the chocolate sauce. Or make in one dish and pour sauce on top. Arrange the pears pour the batter on top and after baking pour chocolate sauce and eat with custard!!
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