[Xmas in July] Chocolate Toffee Pudding & Poached Pears

• In a microwave-safe bowl, add the butter. Microwave in 10 second bursts, until melted. Weigh out 100g of the brown sugar. • In a medium bowl, combine the basic sponge mix (see ingredients), measured brown sugar and dark chocolate chips. Add melted butter and the eggs and mix until well combined.

• Transfer the mixture to the baking dish. Bake until just firm to the touch, 30-40 minutes. • Immediately, poke a few holes into the top of the pudding using a small knife or skewer, and pour 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, peel and quarter pears, then remove the core. Weigh out another 50g of brown sugar. • In a medium saucepan, add the water and measured brown sugar and stir to combine. Bring to a boil over medium-high heat, then add the pear, reduce the heat to medium and cover. • Simmer until the pear is tender, 20-25 minutes. Remove from heat.

• While the pears are poaching, using electric beaters, whisk the cream in a large bowl or jug until soft peaks form and almost doubled in size, 1-2 minutes. TIP: If you don’t have electric beaters, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.