Chocolate Pear Pudding
Desserts
Food
Vegetarian
Tracy Healy, head chef at Ravensthorpe Junior School
12 Servings
Ingredients
150g flour
134g margarine
21g cocoa powder
80g sugar
5g baking powder
2g bicarb
3 eggs
300g tinned pears (finely chopped)
Method
- Drain the pears and purée half
- Cream the margarine and sugar, then add the eggs, puréed pears and dry ingredients. Mix until creamed
- Slice the remaining pears into your tin and top with the sponge mix
- Cover with foil and bake at 180°C for about 45 minutes or until cooked through
- Serve with custard or a scoop of ice cream
