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Wicked Chocolate and Pear Pudding
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This pudding is served with a delicious chocolate ganache sauce, but you can serve it with extra cream, if you're feeling really wicked!
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.
Typical values per serving:
This recipe was first published in January 2004.