A simple and yet delicious pudding perfect for any meal.
200g/7oz sweet pastry, or 1 prepared tart shell
120g/4oz dark chocolate, melted
65g/2½oz unsalted butter
4 tbsp golden syrup
150g/5oz soft brown sugar
2 tbsp rum
½ tsp vanilla extract
150g/5oz pecan nuts
2 firm, but ripe pears, peeled and diced
crème fraîche or whipped cream, to serve
Preheat oven to 200C/4000F/Gas 6.
Roll out the pastry to line a 23cm/9 in diameter, 2½cm/1 in deep flan ring.
Prick the base with a fork, line with greaseproof paper and bake blind with baking beans. Bake blind for 10 minutes, remove paper and beans and bake for a further 5 minutes. Remove from the oven and reduce temperature to 180C/350F/Gas 4.
Heat the butter in a pan, add the pears and syrup and lightly caramelise them.
Whisk together the sugar, eggs, rum, vanilla and salt in a bowl.
Add the pecan nuts, then stir in the pears and syrup followed by the melted chocolate.
Pour into the pastry case, place in the preheated oven for 30 minutes or until just set.
Allow to cool sufficiently before cutting into wedges, topped with crème fraîche or whipped cream.
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