Chocolate and Red Wine Pear Puddings
Search results for Chocolate and Red Wine Pear Puddings
Ingredients
What you need
3 cups water
¾ cup red wine
¾ cup caster sugar
1 cinnamon stick
12 small pears, peeled and cored
180g CADBURY Baking Dark Chocolate, chopped
200g butter, chopped
¾ cup caster sugar, extra
1 cup flour
¼ cup self raising flour
¼ cup of CADBURY Bournville Cocoa
2 eggs, lightly beaten
3 cups water
¾ cup red wine
¾ cup caster sugar
1 cinnamon stick
12 small pears, peeled and cored
180g CADBURY Baking Dark Chocolate, chopped
200g butter, chopped
¾ cup caster sugar, extra
1 cup flour
¼ cup self raising flour
¼ cup of CADBURY Bournville Cocoa
2 eggs, lightly beaten
Chocolate and Red Wine Pear Puddings
Search results for Chocolate and Red Wine Pear PuddingsIngredients
What you need
3 cups water
¾ cup red wine
¾ cup caster sugar
1 cinnamon stick
12 small pears, peeled and cored
180g CADBURY Baking Dark Chocolate, chopped
200g butter, chopped
¾ cup caster sugar, extra
1 cup flour
¼ cup self raising flour
¼ cup of CADBURY Bournville Cocoa
2 eggs, lightly beaten
3 cups water
¾ cup red wine
¾ cup caster sugar
1 cinnamon stick
12 small pears, peeled and cored
180g CADBURY Baking Dark Chocolate, chopped
200g butter, chopped
¾ cup caster sugar, extra
1 cup flour
¼ cup self raising flour
¼ cup of CADBURY Bournville Cocoa
2 eggs, lightly beaten
This pudding has a rich and sophisticated pairing of dark chocolate and red wine. Dinner party worthy!
Method
1. COMBINE the water, wine, sugar and cinnamon in a large saucepan and bring to the boil, stirring to dissolve the sugar. Add the pears and simmer gently for 10-15 minutes or until just tender. Remove the pears to a plate then boil the syrup to reduce to a sticky sauce.
2. MELT the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Remove from the heat and stir in the extra sugar, flours, cocoa and eggs.
3. DIVIDE the mixture between 12 Texas, greased and base lined muffin pans. Place a pear in the centre of each. Bake in a moderate oven 180°C for 20 minutes or until cooked. Cool slightly before turning out. Serve warm with red wine syrup.
2. MELT the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Remove from the heat and stir in the extra sugar, flours, cocoa and eggs.
3. DIVIDE the mixture between 12 Texas, greased and base lined muffin pans. Place a pear in the centre of each. Bake in a moderate oven 180°C for 20 minutes or until cooked. Cool slightly before turning out. Serve warm with red wine syrup.
