Ingredients :
For the pudding
- 2 x 415g/14oz cans pear halves in juice, drained
- 125g/4oz plain flour
- 25g/1oz cocoa powder
- 125g/4oz caster sugar
- 150g/5oz unsalted butter, softened, plus extra for greasing
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 free-range eggs
- 2 tsp vanilla extract
For the sauce
- 1 x 170g/6oz can evaporated milk
- ½ tsp instant espresso powder
- 150ml/5fl oz golden syrup
- 100g/3½oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
Preparation :
- For the pudding, preheat the oven to 200C/400F/Gas 6 and grease a 22cm/8½in square ovenproof dish with butter.
- Arrange the pear halves over the base of the dish.
- Place all the remaining pudding ingredients into a food processor and blend to make a smooth batter with a soft dropping consistency.
- Spread the batter over the pears in the dish, then transfer to the oven and bake for 30 minutes.
- Remove the pudding from the oven and let it stand for 5-10 minutes, then cut into slices.
- For the sauce, place all the sauce ingredients into a small pan and heat gently, stirring frequently, until smooth and well combined.
- To serve, place the pudding into bowls and pour over the chocolate sauce.