Ingredients
- butter 100g, plus a little for the tins
- light muscovado sugar 160g
- eggs 3
- plain flour 60g
- cocoa powder 30g
- baking powder 2 tsp
- ground almonds 55g
- milk 60ml
- pears 6 small, very ripe
- pouring cream to serve
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. Butter 6 × 250ml ramekins. Beat the butter, sugar, eggs, flour, cocoa, baking powder, ground almonds and milk together.
-
Step 2
Peel the pears and cut off the bottoms so that they will stand with a decent amount of height above the rims of the ramekins. Chop the bottom parts and fold into the chocolate mixture. Divide the mixture between the ramekins until they are two-thirds full, then push the tops of the pears in.
-
Step 3
Bake for 30 minutes or until the pudding mix is puffed around the pears. Serve with cream.
Nutritional Information
- Kcals 433
- Fat 23.1g
- Carbs 45.7g
- Fibre 4.2g
- Protein 8.5g
- Salt 0.9g