Sticky pear & chocolate pudding

This picture is as enticing as it gets. A warm sticky pear and chocolate pudding straight out of the oven is exactly the kind of dessert that will make anybody start drooling with anticipation!

One bite will not be enough, so I suggest you make extra batter and chocolate sauce as a standby for your cravings or when guests just pop in for a surprise visit.

Ingredients:

• 4 ripe pears, peeled, cored and cut into eighths 
• 4 tablespoons granular Canderel Yellow
• 200ml water 
• 100g Canderel milk chocolate 
• 3 large eggs
• 15g granular Canderel Yellow (plus 1 tablespoon granular Canderel Yellow for sprinkling)
• 150ml sunflower oil
• 2 teaspoons vanilla extract
• 200g self-raising flour 
• 150ml buttermilk 

Before you begin:

• Serves 4- 6 people
• Preparation time: 10 minutes 
• Baking time: 20-25 minutes
• Oven temperature: 180°C
• Per serving: 1302 kj

Step by step:

1. In a wide pan mix 4 tablespoons of Canderel Yellow with the water and heat gently over a low heat. Break the chocolate into squares and add to the pan, allowing to melt gently. 
2. Increase the heat and allow to bubble until the sauce thickens slightly and amalgamates together – about 2-3 minutes. 
3. Reserve 8 slices of pear, placing the rest in the bottom of an oven proof dish (approx 30cm by 22cm). Pour the chocolate sauce over the pears in the oven proof dish. 
4. To make the sponge, place the eggs, 15g Canderel Yellow, oil and vanilla in a bowl. Using an electric whisk beat for 5 minutes until pale and thickened. Stir in the buttermilk then fold in the flour. Pour the sponge on top of the pears and chocolate in the oven proof dish. 
5. Arrange the remaining pear slices on top of sponge. 
6. Sprinkle 1 tablespoon of Canderel Yellow over the top of the dish and bake in a pre-heated oven for 25-30 minutes until cooked through and golden. 
7. Serve warm with a spoonful of light crème fraîche.