Chocolate and fresh pear pudding
Season: Late January to end of May
Cooking Time: N/A
- 5 small pears (total weight 440g)
- 375 mls Verjuice
- ¼ cup (55g) Castor Sugar
- 300g Dark Chocolate 70% cocoa
- 250g Unsalted Butter
- 4 Free Range Eggs
- 2 Free Range Egg Yolks
- 200g Brown Sugar
- 60g Plain Flour – sifted
- 40g Dutch cocoa (unsweetened) – sifted
Recipe by Maggie Beer
Pre heat a fan forced oven to 160c.
Cut the peeled pears into wedges (into 6ths) and then cut out the core.
Place the wedges of pear into a medium size pot, add Verjuice and sugar, place over a medium heat and simmer for 10 minutes or until the pears are cooked through, test this by inserting a skewer. Remove from heat and remove the pears from the syrup and set aside to cool.
Melt the chocolate and butter together over a low heat in a bowl that fits snugly on top of a small pot – being careful that the chocolate doesn’t come into contact with any steam. Once melted make sure that the chocolate and butter are completely blended and leave to cool.
Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an ‘indentation’ in it with your spatula.
Stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa.
Once the cooked pear wedges have cooled enough to handle, cut each piece in half.
Place the pears in to the base of a large greased baking dish (20cm X 9.5cm) and then pour all the chocolate mixture in and place this onto a baking tray then place into the pre-heated oven and bake for approx 1 hr to 1 ½ hrs (this will depend on your oven and the shape and ‘medium’ of the cooking vessel). . You are looking for the pudding to just come away from the sides with the centre to be little gooey but not under -cooked. Remember it will continue to cook a little after it comes out of the oven. It may rise up and then sink and crack slightly.
Serve warm and dusted with unsweetened cocoa.
This is super rich and wonderful served with crème fraiche.