Ingredients

Source

*	Gary Rhodes Cookery Year: Autumn Into Winter* ISBN 978-0563522836

Directions

This recipe is for six portions, using 150 ml (1/4 pint) moulds (preferably plastic); for one large pudding a 1 litre (1 1/3 pint) basin will be needed.

Sift together the flour, salt, mixed spice and baking powder into a large bowl. Add the measured butter, the caster sugar, grated lime zest and the eggs, then whisk to a smooth creamy consistency (an electric hand mixer will make life a lot easier).

Peel and quarter three of the pears, cutting away the core and seeds. The quarters can now be chopped into small rough dice (approximately 5 mm/0,25 in). Place them in a bowl with the lime juice to prevent discoloration. Strain the pears from the juice (keeping the juice for later use), then stir them into the pudding mix.

Lightly butter the pudding basins and dust with flour, then divide the mix between them, smoothing the tops and covering the basins with buttered foil. Cook in a large or stacked steamer over boiling water for 50 minutes, until firm to the touch. If the puddings still feel slightly undercooked, continue to cook for a further 10 minutes. A large pudding will take at least 2-2C hours. Once cooked, remove the puddings from the steamer, and allow to stand for 10 minutes to relax.

About 10 minutes before the puddings are due to be ready, the extra pears can be prepared and cooked. Peel and quarter the pears, removing the core and seeds. Chop each into rough dice and place them in a bowl with the reserved lime juice. Melt the knob of butter in a saucepan. Once bubbling, strain the pears from the juice and add them to the butter with the teaspoon of icing or caster sugar and 2 tablespoons of water. Cook on a medium heat for a few minutes, until tender.

To serve, loosen the puddings and turn out on to warm plates or bowls. Top each with the cooked Cornice pears, and drizzle with some of the syrup, offering the chocolate sauce separately.

When cooking the diced pears, Poire William, the pear liqueur, can be used in place of the water for a much stronger finish (sweet pear cider or perry can also be used).

For the chocolate sauce:

Place all the ingredients together in a bowl set over, simmering water, ensuring the bowl does not come into contact with the water, stirring gently from time to time until the chocolate has melted. The sauce is now ready to serve warm. This sauce can be loosened to a thinner consistency with the addition of a little milk If refrigerated, the ganache can be shaped into balls and lolled in cocoa powder for home-made truffles.

This recipe can be increased for larger quantities.

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