Moelleux Au Chocolat Et Poire- Pear and chocolate steamed puddings
15 JULY 2014
6 very small pears, peeled (stalk kept on)
150 g salted butter, soft
150g light brown sugar
3 medium eggs, beaten
1 tbsp treacle
ó tsp sea salt
120g self-raising flour
30g cocoa powder
6 large buttered ramekins
Prepare the pears as above and place in a solid container. Turn the steam function on the oven and steam at 100c for 30 minutes. Remove the core from the pears keeping the pear shape intact.
In the meantime, beat together the butter and the sugar until pale and fluffy. Add the eggs, incorporating them one by one. Stir in the treacle. Sift in the salt, flour and the cocoa powder and fold into the wet mixture.
Divide the batter between the ramekins and add the pears with the stalk pointing upwards. Set the oven to steam function once more at 100c, set for 30 minutes. Place the ramekins in a perforated container and steam.
Remove from the oven (be careful not to get a blast of steam in the face!) and remove from the ramekins. Serve with the stalk pointing up on the plate.
Functions: Steaming pears & steaming individual sponge puddings - Steaming the pears is a delicate way of cooking them so they retain their shape and don’t turn mushy. You don’t need to keep your eye on them like you would with poaching. You can rest assured the temperature will be consistent.