Name: Chocolate and pear malva pudding with hazelnut cookie crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 2 eggs; 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

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Ingredients (11)

2	eggs
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

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Method:

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