PEAR AND CHOCOLATE STICKY DATE PUDDING

The perfect pudding.

Ingredients

• Melted butter, for greasing
• 250g pitted dried dates
• 1 1/4 cups water
• 1 tsp bicarbonate of soda
• 2 firm ripe pears
• 90g unsalted butter
• 3/4 cup caster sugar
• 2 tsp vanilla bean paste
• 2 eggs
• 1 1/4 cups plain flour
• 1/4 cup cocoa
• 1 cup brown sugar
• 300ml cream
• Extra 100g unsalted butter
• Cream, to serve (optional)

Method

Step 1 Preheat oven to 180ºC. Brush a 20cm springform tin with melted butter and line the base and sides with baking paper. Chop dates using scissors dipped in hot water. Put dates and water in a medium heavy-based pan. Bring slowly to the boil, then remove from heat. Stir in bicarb and stand until lukewarm.

Step 2 Peel each pear, then cut into quarters and remove core. Cut each quarter into 3 slices. Arrange pear slices in the base of the prepared tin. Using electric beaters, beat the butter, caster sugar, vanilla bean paste and eggs in a small bowl until light and creamy. Transfer the creamed butter mixture to a large bowl.

Step 3 Sift flour and cocoa onto the creamed butter mixture. Add the cooled date mixture, then mix with a wooden spoon until just combined. Spoon the date mixture over the

pears in the prepared tin. Smooth

the top of the pudding and bake for 40-45 minutes.

Step 4 Put brown sugar, cream and extra butter in a small heavy-based pan and stir over a low heat until

the sugar has dissolved. Simmer the sauce, uncovered, for 3-4 minutes. Remove the pudding from the oven and pour over ½ cup of the hot sauce. Return the pudding to the oven and cook for a further 5 minutes. Serve the pudding hot, in wedges, with remaining sauce and cream, if desired.

Source:

Better Homes and Gardens

Author:

Better Homes and Gardens Magazine - June 2009

Stylist:

Mary Harris

Photographer

Chris L Jones