Boozy Chocolate Pear Pudding with Bailey's Fudge Sauce

Pear quarters are baked in a blanket of cocoa sponge batter spiked with ground ginger & spiced rum. Served with a warm luscious chocolate sauce that has a generous dose of Bailey’s Irish Cream liqueur! This is an indulgent and fuss-free spinoff of a classic British dessert called “Eve’s Pudding“ where apples are baked underneath Victoria sponge batter.

Ingredients (serves 2)

Pudding

60g Plain Flour (1:1 substitute with GF flour of your choice)

40g Superfine Sugar (pulse granulated sugar for 30 seconds)

12g Cocoa Powder (preferably Dutch Processed instead of Natural)

1/2 tsp Ground Ginger

1/2 tsp Baking Powder

1/8 tsp Baking Soda

1/4 tsp Fine Sea Salt

56g Unsalted Butter, softened

1 large egg, room temp (about 50-54g)

4 1/2 tsp Dark Rum (substitute with coffee to keep it alcohol free)

2 medium Pears, cored and quartered (go for a relatively more ripe one)

Fudge Sauce

60g Dark Chocolate (60-72%), chopped

1 tbsp Salted Butter

2 tbsp Super Fine Sugar

30 ml Instant Coffee Granules

30 ml Heavy Whipping Cream (Double Cream)

40 ml Bailey’s Irish Cream Liqueur (substitute with heavy whipping cream whisked with 1 tsp instant

coffee for an alcohol free option)

Directions

Pre-heat oven to 400F. Combine and pulse all pudding ingredients in a food processor, for 2-3 mins or until its thick and glossy

Grease a 1 qt. baking dish and arrange pears (cut side down). Transfer the batter into baking dish, smooth off the top and bake for 30 mins

Meanwhile in a small saucepan heat up coffee, add sugar followed by chocolate. Once the chocolate melts, add butter and turn off the heat. While warm, whisk in the heavy cream and Bailey’s. Keep it aside

Cut a slice of the pudding and serve with a generous helping of the warm boozy fudge sauce. Enjoy with a dollop of vanilla ice cream or just like that 🙃