Post by Sylvia on Oct 1, 2009 13:39:52 GMT -6
To make your own dried breadcrumbs, break a few slices of white bread, crusts removed, into pieces and dry on a baking sheet in a moderate oven. When cooled blitz until fine.
Chocolate and Pear Pudding
Preheat oven to 190oC/380oF (fan assisted lower by 20o)
Serves 4
4 oz/100g dried breadcrumbs
4 oz/100g dark chocolate, chopped
4 oz/100g demerara sugar
3 oz/85g butter
3 Tbsp maple syrup
4 ripe pears, peeled, cored and cut into chunks
Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
Put the chopped pears in a 1 litre shallow oven-proof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 minutes. Cool for 10 minutes, then serve on its own or with vanilla ice cream or Creme Fraiche.
Sylvia
Chocolate and Pear Pudding
Preheat oven to 190oC/380oF (fan assisted lower by 20o)
Serves 4
4 oz/100g dried breadcrumbs
4 oz/100g dark chocolate, chopped
4 oz/100g demerara sugar
3 oz/85g butter
3 Tbsp maple syrup
4 ripe pears, peeled, cored and cut into chunks
Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
Put the chopped pears in a 1 litre shallow oven-proof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 minutes. Cool for 10 minutes, then serve on its own or with vanilla ice cream or Creme Fraiche.
Sylvia