There’s seldom a wrong time for a molten chocolate pudding. But being in the middle of winter makes it all the more welcome. Winter warmers are the ultimate comfort food. The colder the day, the sweeter the moment.
This molten pudding is combined with one of my favourite fruits: pears. There’s so many varieties available in the fruit shop at the moment, but this is made with the common Packham pear. You can use most any variety available to you as this recipe doesn’t demand a particular flavour profile — chocolate goes with everything!
You can use any pudding or cake dish to make this recipe. You can arrange the pears as I did, or just throw them in for a more rustic look.
Pour the chocolate batter on top and bake and you’ll be greeted with this unassuming-looking cake.
Until you turn it over that is.
Dust it with icing sugar for a little colour or leave as is. It’s a dessert that’s lends itself equally well to taking care or not bothering.
Once you take the first slice the lava comes oozing out. How long you cook it for will determine how oozy it is. If you like a lot of sauce, cook it towards the lower end of the time allowance.
Served with cream, ice cream or just eaten alone it’s a decadent dessert the delivers on all fronts: a crispy exterior, a moist chocolatey cake and the warm chocolate sauce to top it off.
This dessert is best eaten right after it comes out of the oven, but it tastes almost as nice the next day eaten either at room temperature or reheated for 30 seconds in the microwave.
Verjuice is an unfermented grape juice. If you can’t find , you can substitute it with white wine for a boozy hit, or a lemon juice and water mixture if you’d prefer to stay alcohol free.
|Molten Chocolate & Pear Pudding|
|450g (16oz) pears1/4 cup (375ml/12.6fl oz) verjuice
55g (2oz) caster sugar
300g (10.5oz) dark chocolate
250g (9oz) unsalted butter
4 free range eggs
2 free range egg yolks
200g (7oz) brown sugar
60g (2oz) plain (all-purpose) flour, sifted
40g (1.4oz) dutch cocoa, sifted