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.
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/ Serving 4 people
/ Serving 4 people
pecans(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)
brown sugar(May be presentGluten, Sesame, Milk, Soy, Peanuts, Tree Nuts)
basic sponge mix(ContainsGlutenMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)
dark chocolate chips(ContainsMilk, SoyMay be presentGluten, Sesame, Peanuts, Tree Nuts)
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.