Chocolate Toffee Pudding & Poached Pears
with Pecans & Whipped Cream | Serves 4+
- Tree Nuts
- Milk
- Gluten
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Sesame
- Milk
- Soy
- Peanuts
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
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.
Ingredients
1 packet
pecans
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Sesame, Milk, Soy, Peanuts; )
1 packet
brown sugar
(Contains: Gluten, Milk, Peanuts, Sesame, Soy, May contain traces of allergens, Almond, Traces of Cashew, Traces of Pistachio, Traces of Walnut; )
½ packet
Basic Sponge Mix
(Contains: Gluten, Peanuts, Sesame, Milk, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
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: Eggs; )
1 cup
water
Nutrition Values
Utensils
Cooking Steps
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.
