Recipe, photography and nutritional analysis by The Moodie Foodie
The combination of pears and chocolate is just too good, don’t you think? Put them both in a warm pudding and you’re onto a winner. As far as puddings go, this one is pretty darn healthy. There’s a little butter but let’s face it, you have to have that for texture and extra yumminess. And you need sugar, otherwise it would taste like brown pear cardboard, and I don’t think anyone needs that, do they? If you needed something a little extra to go with it, try a light cream or custard. Low fat ice-cream would be delish too, but go easy with the size of the scoop!
SERVES 8 PREPARATION 10 mins COOKING 30 mins
DOUBLE IT / EAT IT TOMORROW
- chef’s knife
- chopping board
- measuring cups
- measuring spoons
- can opener
- 4 cup-capacity baking dish
- clectric mixer
- 50g butter
- ⅔ cup (150g) white sugar
- 1 cup (150g) self-raising flour
- ¼ cup (25g) good quality cocoa
- ¾ cup (180ml) low-fat milk
- 1 tsp vanilla extract
- 825g can pear halves in fruit juice, drained
- 1 tbsp pure icing sugar
- Preheat oven to 200°C. Place butter in a 4 cup-capacity baking dish and pop in oven to melt.
- While butter is melting, use an electric mixer to beat sugar, flour, cocoa, milk and vanilla in a bowl for 2-3 mins, until well combined.
- Remove dish from oven, cover base with pear and pour over chocolate batter. Bake for 30-35 minutes. Dust with icing sugar and serve.
Nutrition info (per serving):
918 kilojoules, 6g total fat (4g sat fat).
For more recipes by The Moodie Foodie, click here.