Choc-Chip Pudding & Butterscotch Sauce
with Poached Pears & Cream | Serves 4
Feeling like post dinner delight? You can't go wrong with this chocolate chip pudding, especially when you top it with poached pears and a good drizzle of butterscotch sauce.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Pecans
1 packet
Basic Sponge Mix
1 packet
Dark Chocolate Chips
2
pear
1 packet
light cooking cream
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
170 g
butter
2
eggs
(Contains Egg;)
1 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Generously grease a medium baking dish. • Divide brown sugar into three separate bowls: 90g in one bowl, 90g in another bowl, and the remaining 20g in another. • Measure 120g butter(for the pudding) and 50g butter (for the sauce). • In a large heatproof bowl, microwave butter (for the pudding) in 10 second bursts until melted. • Roughly chop pecans.
TIP: Weigh out all your ingredients before you start to speed up your preparation time!
• In a medium bowl, combine basic sponge mix, dark chocolate chips, chopped pecans and 90g brown sugar. • Add the melted butter(for the pudding) and eggs. Mix until well combined.
• Pour pudding mix into the baking dish. Bake pudding until just firm to the touch, 25-30 minutes.
TIP: To check if the pudding is done, stick a toothpick or skewer in the centre. It should come out clean.
• Meanwhile, peel and quarter pears, then remove cores. • In a medium saucepan, combine the water and 20g brown sugar and bring to a boil over medium-high heat. • Add pear, then reduce heat to medium and cover. Simmer, turning occasionally, until the pear is tender, 20-25 minutes. Remove from heat.
• When the pudding has 5 minutes remaining, in a second medium saucepan, add half the light cooking cream, the salt, remaining 90g brown sugar and the butter (for the sauce). • Stir over medium-high heat until the butter is melted, 1-2 minutes. Increase heat to high and simmer until slightly thickened, 1-2 minutes.
• Remove pears from poaching liquid. • Divide choc-chip pudding between bowls. Top with poached pears, some butterscotch sauce and remaining cream. • Sprinkle over flaked almonds to serve. Enjoy!