Chocolate

Pear and chocolate puddings
1. 

100g butter, plus a little for the tins
160g light muscovado sugar
3 eggs
60g plain flour
30g cocoa powder
2 tsp baking powder
55g ground almonds
60ml milk
6 small pears, very ripe
pouring cream to serve

Heat the oven to 160C. Butter 6 x 250ml ramekins. Beat the butter, sugar, eggs, flour, cocoa, baking powder, ground almonds and milk together.

Peel the pears and cut off the bottoms so that they will stand with a decent amount of height above the rims of the ramekins. Chop the bottom parts and fold into the chocolate mixture. Divide the mixture between the ramekins until they are two-thirds full, then push the tops of the pears in.

Bake for 30 minutes or until the pudding mix is puffed around the pears. Serve with cream.

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