Neven Maguire's Molten Chocolate & Pear Pudding

INGREDIENTS

• 3 Simply Better Dutch Xenia Pears
• 250ml Sparkling Tipperary Apple Juice
• 3–4 slices fresh root ginger
• 200g butter, plus extra for greasing (room temperature)
• 300g caster sugar
• 4 Simply Better Irish Free Range Corn Fed Large Eggs
• 75g plain flour
• 50g cocoa powder
• 1 bar Simply Better Single Origin Colombian Milk or Dark Chocolate
• 2 Tbsp flaked almonds
• Simply Better Irish Made Vanilla Bean Fresh Custard, to serve

METHOD

1. Peel the pears and then cut in half and scoop out the cores with a teaspoon. Place in a tight-fitting pan and pour in the apple juice and ginger, then pour over enough water to just barely cover. Cover with a lid and simmer very gently for 20-30 minutes until the pears are completely tender when pierced with a knife. Leave to cool in the liquid.
2. Preheat the oven to 190°C (375°F/Gas Mark 5). Lightly butter a baking dish that is roughly 8” x 8”. Put the butter and sugar in a large pan and place on a low heat until melted. Remove from the heat and set aside to cool.
3. Break the eggs into a bowl and whisk until combined. Gradually add the eggs to the butter and sugar mixture, beating well with a wooden spoon after each addition. Sift in the flour and cocoa powder, then beat again with the wooden spoon until well combined.
4. Pour the chocolate batter into the prepared dish. Drain the pears and gently nestle them in, cut side up. Break over pieces of the chocolate followed by the flaked almonds. Bake for 35-40 minutes or until the pudding is crusty on the surface but still has a good wobble. It should be nice and gooey in the centre. Serve straight to the table and serve in bowls with some of the custard.