|100 g||demerara sugar|
|60 ml||butter — melted and cooled|
|150 g||flour — cake|
|40 g||almond flour|
|25 g||cocoa powder|
|5 ml||baking powder|
|1.25 ml||salt — fine|
|125 ml||milk — full cream|
|3||ripe pears — peeled, cored and cut into 2cm dice|
|120 g||dark chocolate — chopped|
Preheat the oven to 180 °C. Grease a 2-litre capacity baking dish.
For the pudding, whisk the eggs and sugar together until the mixture is pale and light. Add the melted butter and beat slowly to combine.
Sift the flour, almond flour, cocoa, baking powder and salt together. Add the dry ingredients and milk to the egg mixture in alternate stages. Beat on a low speed until the batter is smooth.
Arrange the pears on the base of the baking dish and nestle the chocolate chunks in between. Spoon the batter over and spread to cover the fruit. Bake for 35–40 minutes.
Reprinted with permission of Dianne Bibby from her new cookbook: Bibby’s Kitchen – The essence of good food, published by Penguin Random House Publishers.
Follow Dianne’s delicious adventures on Instagram @bibbyskitchen