Cooking the Books: Indulgence Chocolate

Chocolate Pear Almond Pudding

I totally judged the book by it’s cover when I bought this. The cover photo of those dried up orange slices dipped in dark chocolate had me licking my lips, so I bought the book without a second thought. The book, Indulgence Chocolate: A Fine Selection of Sweet Treats is one of a series of Indulgence books. I’ve also got Indulgence Cupcakes and Indulgence Petits Fours. The covers are printed canvas which makes the books feel extra special.

Chocolate Indulgence

I love the pear, chocolate and spice combo, so I didn’t need any convincing to test this particular recipe out. These puddings are pretty sweet, but actually quite light. Test one out with a scoop of vanilla ice cream or some whipped cream!

Chocolate, Almond and Pear Puddings
makes 8

1/3 cup golden syrup
8 tinned pear halves (from 825g/29oz tin – my tin had about 11 halves in it)
75g (1/2 cup) plain flour (all purpose flour)
30g (1/4 cup) cocoa powder
2 tsp baking powder
1 tsp ground Allspice (optional)*
55g (1/2 cup) ground almonds
3 eggs, at room temperature
165g (3/4 cup well packed) brown sugar
60ml (1/4 cup) milk
1/3 cup golden syrup, extra
Vanilla ice cream or whipped cream to serve

Preheat the oven to 180°C (360°F). Grease 8 holes from two non stick 6-hole giant (Texas/1 Cup) muffin tins.

Spoon the golden syrup into the bases of the muffin holes. I added about 2 tsp to each, but didn’t measure that I’d used 1/3 cup. Place a pear half in each, cut side down.

Sift together the flour, cocoa, baking powder and allspice into a medium mixing bowl. Stir in the ground almonds.

Beat the eggs and brown sugar in a large bowl with an electric mixer until pale and glossy. It’ll look a bit like liquid meringue. With a spatula, fold in the milk and then the flour mix until just combined.

Spoon the pudding mixture over the pears. Bake for 25 minutes or until a skewer comes out clean. Allow to cool in the tins for a few minutes, then run a knife around the edge of each pudding and turn out onto a wire rack.

Serve immediately drizzled with the extra golden syrup. These puddings are great to make ahead, simply reheat in the microwave. They can also be frozen.

*I used the ground Allspice as listed in the recipe but I also think cardamom, cinnamon, Pfeffernüsse Spice Mix or mixed spice would all work well. You could also leave the spice out if you’d prefer it straight.

Chocolate Pear Almond Pudding

Have you tested out a new cookbook lately? Leave a comment and let us know what you thought!

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