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Butlers Chocolate Pear Pudding

A rich chocolate sponge that's gooey and warm in the middle, with the occasional melted Butlers 70% dark chocolate chunk. Soft, sweet pears and lovely crunchy toasted almond flakes on top. 
Course: Dessert
Difficulty: Intermediate
Brand: Butlers

Equipment

  • Oven
  • 1 Baking Dish
  • 1 Sauce Pan
  • Mixing Bowls
  • Whisk
  • Mesh Strainer
  • Large Spoon
  • knife
  • Cutting Board
  • Measuring Cups and Spoons

Ingredients

For the pudding:

  • 225 g unsalted butter
  • 300 g caster sugar
  • 4 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 75 g plain flour
  • 50 g cocoa powder
  • ½ teaspoon salt
  • 100 g Butlers 70% Dark Chocolate Bar roughly chopped into large chunks
  • 2 x 410g tins canned pear halves in juice, drained
  • 50 g flaked almonds

For the sauce:

  • 125 ml double cream
  • 4 Butlers Hot Chocolate Drink portions

Optional: vanilla ice cream to serve

Instructions

  • Pre-heat oven to 190°C/170°C fan/gas 5.
  • Grease an oven-proof dish, approx. 20cm x 30cm, with 25g of butter. Set aside.
  • Place the remaining butter in a large saucepan and melt over low heat.
  • Remove from the heat, then add the sugar and stir until thoroughly combined.
  • Leave to cool slightly, about 10 minutes, and then slowly pour in the beaten eggs while mixing with a whisk to combine.
  • Stir in vanilla extract.
  • Sift flour, cocoa and salt over the butter mixture, then whisk in until thoroughly combined.
  • Fold in the chocolate chunks.
  • Pour batter into the prepared dish, then arrange pear halves on top, pushing them into the batter.
  • Sprinkle with flaked almonds, then bake in a preheated oven for about 28-30 minutes, until pudding has a crust over the surface, but is still soft and sticky inside. While the pudding is baking, prepare the chocolate sauce.
  • Pour cream into a small saucepan and add the Butlers Hot Chocolate Drink portions.
  • Heat over medium heat until the chocolate has melted into the cream, stirring gently to make sure the bottom doesn't burn and to help mix the sauce.
  • Once ready, pour the sauce into a small serving jug. If you prefer a thicker sauce, you can refrigerate it to help thicken faster - it will thicken the longer it cools.
  • Once the pudding has baked, remove from the oven and leave to stand for about 5 minutes. Serve pudding while still hot with a scoop of vanilla ice-cream and a generous drizzle of chocolate sauce