Chocolate Pear Pudding (Nigella Lawson’s no-fuss recipe)

 

 

Serves 6-8

Ingredients

• 2 x 415g cans pear halves in juice
• 125g plain flour
• 25g cocoa powder
• 125g caster sugar
• 150g soft butter, plus extra for greasing
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 2 eggs
• 2 teaspoons vanilla extract

 

 

Method:

1. Preheat the oven to 200°C/gas mark 6 and grease a 22cm square ovenproof dish with butter.
2. Drain the pears and arrange them on the base of the dish.
3. Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
4. Spread the brown batter over the pears, and bake in the oven for 30 minutes.
5. Let stand out of the oven for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make 9 slices - and serve with chocolate sauce.

 

Notes:

• The original recipe calls for canned pears so that it can be made throughout the year whenever you crave for.
• For making use of my stock of fresh pears, I cooked 2 pears with 2 tablespoons of sugar and 2 teaspoons of freshly grated lemon juice. The amount of sugar used depends on how sweet the pears you get and your preference.

Read more: http://en.christinesrecipes.com/2011/03/chocolate-pear-pudding-nigella-lawsons.html#ixzz2HUNhje7d

Osmanthus Double Boiled Pears

 

Recipe adapted from : MeishiChina 

Portion Ratio is as follows

1 Chinese Duck Pear (Pyrus bretschneideri ), 鸭梨

3 red dates, seeds removed

Rock sugar to taste (15-20gm per portion)

1/3 tsp dried osmanthus flowers

1. Prepare a large pot or a wok. Put in a wide steaming rack, preferable not too high up. Fill with water 1 inch above the rack. Bring to a rapid boil.

2. Meanwhile, prepare a kettle of boiling water.

3. Peel and core pears from the base. Retain stems. Or just peel, core and slice thickly. Do whichever way you want.

4. Put one pear into one individual double boiler vessel or just use a ceramic drinking mug.

5. Put in 3 red dates into each vessel and put in 15-20gm of rock sugar. (the blue vessel I used 14gm, the white I used 16 and the black I used 20gm, because they were all in different sizes, and all tasted just right after steaming)

6. Put in 1/3 tsp osmanthus flowers into each vessel.

7. Turn the heat off the pot/wok. Carefully place filled vessels onto rack. Pour boiling water over pears until almost full. Make sure the water in pot in halfway up the vessel’s side. Make sure the pot’s water is not too high for the shortest vessel.

8. Double boil (lid on the pot) over rapidly boiling water for 30 minutes and later, low heat for another 30 minutes.

9. Serve chilled or warm.

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