Boozy Chocolate Pear Pudding with Bailey's Fudge Sauce

Pear quarters are baked in a blanket of cocoa sponge batter spiked with ground ginger & spiced rum. Served with a warm luscious chocolate sauce that has a generous dose of Bailey’s Irish Cream liqueur! This is an indulgent and fuss-free spinoff of a classic British dessert called “Eve’s Pudding“ where apples are baked underneath Victoria sponge batter.

Ingredients (serves 2)

Pudding
60g AP flour
40g granulated sugar
12g cocoa powder
1/2 tsp ground ginger
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp fine sea salt
56g (4 tbsp) softened unsalted butter
1 large egg, room temp
4 1/2 tsp dark rum
2 medium Pears, cored & quartered

Fudge Sauce
60g dark chocolate, chopped
1 tbsp salted butter
2 tbsp granulated sugar
30 ml instant coffee
30 ml heavy cream
40 ml Bailey’s Irish Cream

Directions

1. Pre-heat oven to 400F. Combine & pulse all pudding ingredients in a food processor, for 2-3 mins or until its thick & glossy

2. Grease a 1 qt. baking dish & arrange pears (cut side down). Transfer the batter into baking dish, smooth off the top & bake for 30 mins

3. Meanwhile in a small saucepan heat up coffee, add sugar followed by chocolate. Once the chocolate melts, add butter & turn off the heat. While warm, whisk in the heavy cream & Bailey’s. Keep it aside

4. Cut a slice of the pudding and serve with a generous helping of the warm boozy fudge sauce. Enjoy with a dollop of vanilla ice cream or just like that 🙃