Made with hazelnut liqueur and cream, this magic mix is a must try at home.
Place the verjuice and sugar into a medium sized saucepan and bring to the boil.
Peal the pears and slice in half before placing into the boiling poaching liquid. Bring to a slow boil and poach until just cooked but still retaining some firmness, about 10 minutes. Remove from the liquid and allow to cool before slicing to about 1mm thickness.
Preheat the oven to 200C and cut out six rounds of baking paper for the bottom of the ramekins. Brush some softened margarine on the bottom and sides of the ramekins and place the baking paper round on the base. Place a tablespoon of the cocoa powder into each ramekin and shake to coat the sides, spilling the remaining out. Place slices of the pear into the bottom of the 6x Ramekins and fan layout.
Melt the chocolate and allow it to cool slightly. Cream the butter and sugar before adding the 4 eggs individually and mixing until just combined.
Mix the chocolate into the butter and egg mixture and when combined, add the flour and baking powder. Spoon on top of the pear and place into the preheated oven, baking for 10-15 minutes or until set.
Cool the puddings before turning out.
While the puddings bake, make the cream by whipping all the ingredients together in the bowl of a stand mixer until light and fluffy.
Serve the puddings with the whipped cream.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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