Chocolate Pear Pudding

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: FOR THE CHOCOLATE PEAR PUDDING:

830 grams pear halves in juice (2 cans)

125 grams plain flour

25 grams cocoa powder

125 grams caster sugar

150 grams soft butter (plus extra for greasing)

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

2 large eggs

2 teaspoons vanilla extract

subheading: FOR THE CHOCOLATE SAUCE:

200 grams dark chocolate (broken into pieces)

120 millilitres strong black coffee or 1 teaspoon instant coffee made up with 120ml / ½cup water from a freshly boiled kettle

90 grams caster sugar

120 millilitres double cream

Directions at nigella.com

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