Pear and Choc-Chip Self Saucing Pudding
This recipe is from the July 2011 edition of Super Food Ideas.
1 1/2 cups self raising flour
1/2 cup brown sugar
25g butter, melted
3/4 cup milk
1/2 cup chocolate chips
410g tin of pears, chopped
2/3 cup brown sugar
2 cups boiling water
50g butter, chopped
Combine flour, butter, sugar, milk, choc chips and pears in a bowl. Stir until smooth. Spread into a 10 cup capacity ovenproof dish.
For the sauce combine all ingrdients in a heatproof jug. Stir to combine. Pour sauce carefully over the cake batter.
Bake at 1180 degrees celcius for about 40 minutes or until top is just set. Stand for 5 minutes before serving.
There are nine other self saucing pudding recipes in the magazine. I have tried the Choc-caramel but have yet to try the others: Chocolate/Mint, Date and Walnut, Hazelnut and Chunky Chocolate, Mocha, Vanilla Berry, Pineapple Passionfruit, Raspberry Cherry and Lemon Curd.