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Chocolate Toffee Pudding & Poached Pears

Chocolate Toffee Pudding & Poached Pears

with Pecans & Whipped Cream | Serves 4+

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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.

Allergens:Tree NutsMilkGlutenSoyEggs

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

Total Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

pecans

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1 packet

brown sugar

(May be presentGluten, Sesame, Milk, Soy, Peanuts, Tree Nuts)

½ packet

basic sponge mix

(ContainsGlutenMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be presentGluten, Sesame, Peanuts, Tree Nuts)

1 packet

caramel sauce

(ContainsMilk)

2

pear

½ bottle

cream

(ContainsMilk)

Not included in your delivery

120 g

butter

(ContainsMilk)

2

eggs

(ContainsEggs)

1 cup

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4490 kJ
Fat61.4 g
of which saturates35.6 g
Carbohydrate98.9 g
of which sugars86 g
Protein11.7 g
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Dish
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.