Chocolate Toffee Pudding & Poached Pears
with Pecan Topping & Whipped Cream | Serves 4+
Finish your night off with the very best kind of pudding – chocolate toffee! Cakey on top and densely rich underneath, it's studded with dark chocolate chips, then topped off with tender poached pears, sticky caramel sauce and a fluffy whipped cream for an indulgent dessert that never fails to please.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 packet
sponge mix
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Sulphites, Soy, Milk. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Caramel Sauce
(Contains Milk; )
2
pear
½ bottle
cream
(Contains Milk; )
Not included in your delivery
120 g
butter
(Contains Milk; )
2
egg
(Contains Egg; )
1 cup
water
¼ cup
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Roughly chop the pecans. Generously grease the baking dish. Melt the butter in a medium saucepan or in the microwave. Add the sponge mix, dark chocolate chips and eggs to the melted butter. Mix until well combined. Transfer pudding mixture to the baking dish. Bake until just firm to the touch, 30-40 minutes. Immediately, poke a few holes in the top of the pudding, then pour over the caramel sauce.
TIP: To check if the pudding is done, stick a knife or a skewer in the centre. It should come out clean.
While the pudding is baking, peel and quarter the pears, then remove the core. Wipe out the saucepan, then add the water and brown sugar and stir to combine. Bring to a boil over a medium-high heat. Add the pear, then reduce the heat to medium and cover with a lid. Simmer until the pear is tender, 20-25 minutes. Remove from the heat.
While the pears are poaching, place the longlife cream (see ingredients) in a large bowl. Whip with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don't have an electric mixer, use a metal whisk.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
Remove the poached pears from the poaching liquid. Divide the chocolate toffee pudding between bowls and top with the whipped cream and poached pears. Serve sprinkled with the pecans.