Brownie Pear Pots
Decadent little pots with poached pears and a dark and fudgy chocolate brownie topping. Vanilla ice cream is mandatory to serve with!
Servings: 4
Ingredients
- 120 g soft butter
- 150 g light muscovado sugar
- 1 large egg
- 50 g self raising flour
- 60 g cocoa powder
- 400 g canned pears
- Good quality vanilla ice cream to serve
Instructions
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Butter 4 ramekins with a 125ml capacity (approx) and preheat the oven to 180˚C.
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Drain the canned pears and cut into chunks about half an inch big and divide between the prepared pots.
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Place all the remaining ingredients in a bowl and using electric hand beaters or a stand mixer with a whisk attachment (it helps incorporate the ingredients faster) mix until no streaks remain, just a rich and thick chocolatey batter.
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Divide between the pots and smooth the surface, covering the pears.
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Bake for 22 minutes if cooking straight away or 25 minutes if cooking from cold (see note). They will be puffed up and dry to the touch but a skewer inserted into the middle will have some raw batter on.
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Serve immediately with a large scoop of vanilla ice cream.
Recipe Notes
You can make the puddings ahead and keep them in the fridge, covered with cling and unbaked for 24 hours. Just give them the full 25 minutes to cook. Handy if there is only two of you eating or you needs to get ahead.
If you haven't got a reliable oven or an oven thermometer, check the puddings a couple of minutes before the time is up - you don't want them dried out and cakey.