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Pear, honeycomb and chocolate fudge pudding

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Recipe may contain gluten, milk, soy, egg and wheat.

‘Pair’ poached pears with rich chocolate pudding to double the comfort factor. We’ve finished with honeycomb for crunch, but you could also use crumbled plain biscuits.

16 Ingredients


  • 100g (1/2 cup) caster sugar

  • 2 whole star anise

  • 1 cinnamon stick

  • 1/4 tsp vanilla bean paste

  • 4 beurre bosc pears, peeled, stems in tact

  • 50g butter, melted, cooled, plus extra, to grease

  • 115g (3/4 cup) self-raising flour

  • 100g dark chocolate, finely chopped

  • 35g (1/3 cup) cocoa powder

  • 200g (1 cup, firmly packed) brown sugar

  • 1 egg, lightly whisked

  • 80ml (1/3 cup) milk

  • 310ml (1 1/4 cups) boiling water

  • Pure icing sugar, to dust (optional)

  • Vanilla ice cream or whipped cream, to serve

  • Honeycomb, crushed, to serve

3 Method Steps


  • Step 1

    Place the caster sugar

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    (100g (1/2 cup) caster sugar), star anise (2 whole star anise), cinnamon stick (1 cinnamon stick) and vanilla bean paste (1/4 tsp vanilla bean paste) in a saucepan. Cover with 1.5L (6 cups) water. Cook, stirring, over medium heat until sugar has dissolved. Add the pears (4 beurre bosc pears, peeled, stems in tact). Bring to a simmer. Cover with a disc of baking paper to keep the pears submerged. Simmer for 15-20 minutes or until pears are tender.


  • Step 2

    Preheat oven to 180C/160C fan forced. Grease a 1.5L-2L (6-8 cup) baking dish with the extra melted butter. Combine flour (115g (3/4 cup) self-raising flour), chocolate (100g dark chocolate, finely chopped), cocoa (35g (1/3 cup) cocoa powder) and half the brown sugar (200g (1 cup, firmly packed) brown sugar) in a large bowl. Whisk egg (1 egg, lightly whisked), cooled melted butter (50g butter, melted, cooled, plus extra, to grease) and milk (80ml (1/3 cup) milk) together in a small bowl. Add to the dry mixture and mix until well combined. Trim bases of the pears slightly so they sit flat. Spoon pudding mixture into prepared dish and spread over the base. Place the pears, base-side down, gently pushing into the mixture.

  • Step 3

    Combine remaining brown sugar and cocoa powder in a small bowl. Sprinkle over the pudding mixture, around the pears. Place the dish on a baking tray. Carefully pour the boiling water over the back of a wooden spoon onto the pudding mixture. Bake for 55-60 minutes or until pudding is firm to a gentle touch. Dust with icing sugar, if using, and serve with vanilla ice-cream or whipped cream (Vanilla ice cream or whipped cream, to serve), and crushed honeycomb (Honeycomb, crushed, to serve).
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