Chocolate and Pear Fondant Pudding (V) from COOK: Serve Up Joy

“The simplest, most satisfying and easiest-to-adapt recipe that you can whip up in a flash. during lockdown, we did a brilliant live, online cook-a-long with Liz making this. You can eat it when it’s warm and gooey. or let it cool so it’s more like a brownie. or ditch the baking altogether and eat it straight from the fridge or freezer, like a mousse or parfait. if you don’t want to use pears, add whatever fruit you like… or none at all. You can even put fruit at one end of the tin and leave the other end plain, for the fussy kids (grown-up ones included).”

50g (1¾ oz) unsalted butter, plus extra for greasing

1 × 410g (14oz) can pear quarters, drained

50g (1 ¾oz) amaretti biscuits, crushed to a chunky breadcrumb texture

60ml (4 tablespoons) double cream

125g (4 ½oz) dark chocolate (at least 70% cocoa solids), chopped into pieces

3 eggs

70g (2 ½oz) caster sugar

Cream or ice cream, to serve

Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4. Grease a 20cm (8 inch) cake or brownie tin with butter.

Arrange the pear pieces in the base of the prepared tin and sprinkle over the amaretti biscuits.

Place the butter, cream and chocolate in a medium saucepan. Place on a low heat, stirring, for 3–5 minutes until the chocolate has just melted. If you have a kitchen thermometer, you can test the temperature – don’t let it get hotter than 50°C (122°F). Remove from the heat and leave to cool.

Place the eggs and sugar in a free-standing mixer with a whisk attachment, or use a large mixing bowl and an electric hand whisk. Whisk until thick and the beaters leave a trail when you lift the whisk up.

With a metal spoon, fold the egg mixture into the cooled chocolate mixture until just combined. Pour this mixture over the pears and biscuits in the prepared tin and bake in the oven for 20–25 minutes until just set but still oozy, with a lovely glazed, slightly cracked top. Serve immediately with cream or ice cream.