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    Wicked Chocolate and Pear Pudding

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    Wicked Chocolate and Pear Pudding

    This pudding is served with a delicious chocolate ganache sauce, but you can serve it with extra cream, if you're feeling really wicked!

    • Vegetarian
    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: About 2 hours
    • Total time: About 2 hours 20 minutes to 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 8

    Ingredients

    • For the pudding
    • 25g cocoa powder
    • 150g self raising flour
    • 1 tsp baking powder
    • 175g light brown muscovado sugar
    • 175g butter, softened
    • 3 large eggs
    • 2 ripe Comice pears, peeled, cored and cut into 1cm cubes For the sauce
    • For the sauce
    • 100g bar Waitrose Continental Plain Chocolate
    • 142ml pot Waitrose Double Cream

    Method

    1. Butter a 1.2 litre pudding basin. Sift the cocoa powder into a bowl. Add 3 tablespoons boiling water and whisk together using an electric hand whisk to make a thick paste. Add the remaining pudding ingredients, except the pears, and whisk for 1 minute until combined. Stir in the pear pieces.
    2. Pour the mixture into the basin and level the top. Make a double foil square, about 23cm, and generously butter one side and make a pleat across the middle. Place over the basin with the buttered side facing downwards and fold in the edges to seal tightly.
    3. Place the pudding in a large deep pan. Fill the pan with enough cold water to reach halfway up the side of the basin. Cover with a lid, bring to the boil, and simmer over a low heat for about 2 hours or until firm and well risen. Add more water to the pan as necessary to make sure it doesn't boil dry.
    4. Carefully remove the basin from the pan and leave to stand for about 5 minutes. Remove the foil, loosen the edges of the pudding with a round bladed knife and turn out onto a serving plate.
    5. To make the sauce, slowly melt together the chocolate and cream in a heatproof bowl over a pan of simmering water for 3-4 minutes until smooth. Do not allow the bowl to touch the water as the mixture will overheat. Once the chocolate has melted, stir to mix, remove from the heat, then leave the bowl sitting over the pan to keep warm. Serve with the warm chocolate pudding.

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    Cook's tips

    For individual puddings, use 8 x 175ml metal basins and bake for about 1¼ hours at 180°C, gas mark 4 in a large roasting tin filled with water.

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    5 stars