chocolate and pear pudding
As Candi blogged a pear and chocolate conserve a few weeks back I’ve decided to follow suit with a chocolate and pear pudding. As she has already mentioned, and rightly so, the combination of pears and chocolate is simply divine. I’ve made this pudding several times already and it’s absolutely delicious. Success every time. And very simple to make too! It should be served warm with a hot chocolate sauce (see recipe at the bottom). What could be nicer on a hot winter night? I’ve used the mighty Nigella Lowson’s recipe, by the way. Candi was on a mission to try all her chocolate cakes back at the beginning of the year. Did you succeed, by the way?
INGREDIENTS
- 2 x 415g cans pear halves in juice
- 125g plain flour
- 25g cocoa powder
- 125g caster sugar
- 150g soft butter, plus extra for greasing
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 2 eggs
- 2 teaspoons vanilla extract
METHOD
HOT CHOCOLATE SAUCE
- 75g dark chocolate (70%)
- 125ml double cream
- 2 tablespoons strong coffee
- 1-2 tablespoons golden syrup
Break up the chocolate into a heavy based saucepan, and add the cream, coffee and syrup. Melt slowly over a low heat, stirring, until everything is melted and combined. Pour into a jug and pour over your pudding.
a me una pera! Lucina, appena tornata da Parma sono corsa al supermarket a comprare le pere e nella fretta (ho letto il tuo post scroccando la rete su di una panchina in stazione) non avevo notato che le pere erano sciroppate. Le ho comprate fresche?? Che fare? Provare lo stesso? E come sostituisco la double cream? Non vedo l’ora di farlo questo pudding e come lo traduci? budino? no???
Le ricette di torta al cioccolato di Nigella … ne ho fatte credo 5 o 6, poi mi sono arenata. La più buona credo sia la prima che ho fatto, cioccolato e arancia http://candadi.blogspot.com/2011/01/my-nigellas-first-chocolate-cake.html
Hey you don’t waste time trying the new recipes! Fresh pears would be absolutely fine provided they are nice and ripe. And let’s face it: pears are an awkward fruit! One minute they are still a bit too hard, the next you have to throw them in the bin as they are too soft! By theway, just use normal cream. The one you would use for whipping. As for the translation: budino doesn’t seem right. I think we’ll have to settle for a boring “torta di pere e cioccolato”…:-)