A recipe from the Good Food collection.
115g (⅓ cup) golden syrup
8 tinned pear halves in natural juice,drained
60g (½ cup) plain flour
30g (¼ cup) unsweetened cocoa powder
2 tsp baking powder
1 tsp ground allspice (optional)
55g (½ cup) ground almonds
3 eggs,at room temperature
165g (¾ cup) soft brown sugar
60ml (¼ cup) milk
115g (⅓ cup) golden syrup,extra,warmed slightly
vanilla ice-cream or thick cream
Preheat the oven to 180C. Grease eight holes of two non-stick six-hole giant muffin tins and line the bases with baking paper.
Spoon the golden syrup into the prepared tins to cover the bases. Place a pear half,cut side down,in each.
Sift together the flour,cocoa,baking powder and allspice,if using,into a medium-sized bowl,then stir in the ground almonds.
Beat the eggs and sugar in a large bowl using electric beaters until pale and creamy. Slowly pour in the milk,add the flour mixture and use a large metal spoon or spatula to fold in until just combined.
Spoon the pudding mixture over the pears. Bake for 25 minutes,or until cooked when a skewer inserted into the centre of a pudding comes out clean. Allow to cool in the tins for 3 minutes,then turn out onto a wire rack. Immediately remove the paper rounds and transfer the puddings to serving plates. Drizzle with the extra golden syrup and serve accompanied by ice-cream or cream.
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