Chocolate and Spiced Pear Pudding

, from Issue #54, page 112. September, 2015
Photography Manja Wachsmuth.
    Chocolate and Spiced Pear Pudding

    There isn’t a lot to say about this pudding other than grab your spoon and dig in!

    Serves: 8

    INGREDIENTS

    4 large firm but ripe pears
    ¼ cup caster sugar
    ¼ teaspoon ground mixed spice
    juice 1 lemon

    Sponge
    150 grams butter, very soft but not melted
    2/3 cup caster sugar
    1 cup plain flour
    ¼ cup cocoa powder
    1 teaspoon baking powder
    2 eggs
    2/3 cup milk
    1 teaspoon vanilla extract
    2 tablespoons sliced almonds

    8 cup-capacity baking dish

    METHOD

    Preheat the oven to 180°C.

    Peel, halve and core the pears. Cut each half into 4–5 wedges and place in the baking dish with all the remaining ingredients. Toss to coat the pears in the sugary mixture. Bake until the pears are tender but not falling apart, stirring occasionally.

    Sponge: Place all the ingredients except the almonds in a food processor. Process briefly to form a soft batter.

    Remove the pears from the oven and dollop the batter over the pears, spreading evenly. Scatter with the almonds and bake for about 18 minutes or until the top is just firm to the touch. It’s better to under-bake the pudding a little so it remains soft and luscious, rather than over-baking and making it dry.

    Dust with icing sugar and serve with cream, ice cream or custard.

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