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Dark Chocolate, Pear and Almond Pudding

Fb
By:
Claire Aldous for Dish magazine
Meal Type:
Baking
  • Serves
    6

Not only rich, silky and totally moreish, we decided to gild the lily by topping these puddings with vanilla bean ice cream and a luxurious chocolate fudge sauce.

Ingredients

  • 250 grams dark chocolate, chopped (I used Whittaker's 62% cocoa)
  • 120 grams butter, at room temperature
  • 120 grams caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, size 7
  • 120 grams ground almonds
  • 3 firm but ripe pears, peeled, quartered, cored and thinly sliced into wedges
  • ¼ cup sliced almonds
  • icing sugar, for dusting
  • To serve:
  • vanilla bean ice cream
  • Chocolate Fudge Sauce, recipe below
  • Chocolate Fudge Sauce:
  • 200ml cream
  • 4 tablespoons brown sugar
  • 150 grams dark chocolate, chopped (I used Whittakers 62% cocoa)
  • 1 teaspoon vanilla extract
  • 40 grams butter

Preparation

Lightly grease 6 shallow baking dishes (about 1-cup capacity).

Preheat the oven to 160°C fan bake.

Melt the chocolate in a bowl set over a saucepan of simmering water.Don’t let the base of the bowl touch the water. Cool to luke warm.

Beat the butter, sugar and vanilla until pale and fluffy.

Beat in the eggs one at a time. Add the ground almonds and chocolate and gently mix to combine.

Divide between the baking dishes and top with the pear slices, then scatter over the almonds and a dusting of icing sugar.

Bake for 25 minutes until puffed and just set in the centre. Cool for 10 minutes then dust with icing sugar and serve with ice cream and the fudge sauce, if making. 

Chocolate Fudge Sauce

Put the cream and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.

Remove from the heat and whisk in the chocolate to make a smooth sauce.

Stir in the vanilla extract and the butter. Tip into a bowl or jug and serve warm. Makes 2 cups 

Cook's tip: The fudge sauce will keep covered and refrigerated for 3 weeks. When re-heating, don’t let the sauce boil as it can seize and become grainy. 

Recipe: Claire Aldous for Dish magazine, Photography: Josh Griggs

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