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Upside down chocolate and pear pudding

A more modern take on the upside down pudding with a stunning chocolate and pear combination for a knockout Sunday pud

  • Makes6-8
  • 1 hour
  • 180°C/fan 160°C/gas mark 4

Emily's option

Pear goes so well with chocolate but so do many other fruits. Give your favourites a try with this recipe

Ingredients

  • Sponge
  • 110g margarine/butter
  • 110g caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 110g gluten-free self-raising flour
  • 25g cocoa powder
  • 1-2 tbsp milk (if required)
  • Fruit topping
  • 40g margarine
  • 50g soft brown sugar
  • 1 can of sliced pears, drained

Method

1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the bottom of a 20cm (8 inch) cake tin and butter the sides as well.

2 Melt the margarine on a low heat and stir in the brown sugar. Once melted, pour into the bottom of the cake tin and spread around evenly with a spatula or spoon. Arrange the fruit slices on top of the sauce.

3 To make the sponge: cream the butter or margarine with sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix.

4 Beat in the eggs one at a time (then it won’t curdle the mix). Then add the gluten-free flour, cocoa powder and milk (if the mixture is too thick and will not fall off the back of a wooden spoon) and give a final mix with the electric whisk.

5 Place the sponge mix on top of the peaches and spread evenly. Bake for 35-40 minutes. Stand for a few minutes before turning out.