This pudding has a rich and sophisticated pairing of dark chocolate and red wine. Dinner party worthy!
What you need
3 cups water
¾ cup red wine
¾ cup caster sugar
1 cinnamon stick
12 small pears, peeled and cored
- COMBINE the water, wine, sugar and cinnamon in a large saucepan and bring to the boil, stirring to dissolve the sugar. Add the pears and simmer gently for 10-15 minutes or until just tender. Remove the pears to a plate then boil the syrup to reduce to a sticky sauce.
- MELT the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Remove from the heat and stir in the extra sugar, flours, cocoa and eggs.
- DIVIDE the mixture between 12 Texas, greased and base lined muffin pans. Place a pear in the centre of each. Bake in a moderate oven 180°C for 20 minutes or until cooked. Cool slightly before turning out. Serve warm with red wine syrup.