This decadent dessert is served with with chocolate and salted caramel ice cream.
Preheat a fan forced oven to 140 degrees celsius.
Place the dried pears in a bowl with the Verjuice and water, leave overnight to reconstitute, or if time is against you microwave the pears with the Verjuice for 4 minutes on low setting.
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, egg yolks and the brown sugar together with 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.
Divide the reconstituted pear pieces, between 8 x 120 millilitre ramekins, or a single 1.5 litre capacity pudding bowl. Pour the chocolate pudding batter over the pears and place into the pre heated oven to bake for approx 30 – 35 minutes (this will depend on your oven).
You are looking for the pudding to just come away from the sides with the centre to be a 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 dusted with unsweetened cocoa and Chocolate and Salted Caramel Ice Cream.
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