Chocolate Toffee Pudding & Poached Pears
with Pecans & Whipped Cream | Serves 4+
Finish your night off with the very best kind of pudding – chocolate toffee! Cakey on top and densely rich underneath, it's studded with dark chocolate chips, soaked in sticky caramel sauce then topped off with tender poached pears, fluffy whipped cream and chopped pecans, for an indulgent dessert that never fails to please.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 packet
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
½ packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Caramel Sauce
(Contains Milk; )
2
pear
½ bottle
cream
(Contains Milk; )
Not included in your delivery
120 g
butter
(Contains Milk; )
2
eggs
(Contains Egg; )
1 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Roughly chop the pecans. Generously grease the baking dish. Melt the butter in a medium saucepan or in the microwave. Add the basic sponge mix (see ingredients), dark chocolate chips, eggs and 1/2 the brown sugar to the melted butter. Mix until well combined. Transfer the pudding batter to the baking dish. Bake until just firm to the touch, 30-40 minutes. Immediately, poke a few holes in the top of the pudding, then spoon over the caramel sauce.
TIP: To check if the pudding is done, stick a knife or a skewer in the centre. It should come out clean.
While the pudding is baking, quarter the pears, then remove the core. Wipe out the saucepan, then add the water and remaining brown sugar and stir to combine. Bring to the boil over a medium-high heat. Add the pears, then reduce the heat to medium and cover with a lid. Simmer until the pear is tender, 20-25 minutes. Remove from the heat.
While the pears are poaching, place the longlife cream (see ingredients) in a large bowl. Whip with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. TIP: If you don't have electric beaters, use a metal whisk.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
Remove the poached pears from the poaching liquid. Divide the chocolate toffee pudding between bowls and top with the poached pears and whipped cream. Sprinkle the pecans over to serve.
