Upside-down pear pudding with choc hazelnut sauce

• Produce

  • 1 1/2 cups Dates, dried
  • 3 William bartlett pears, small

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Bicarbonate of soda
  • 1 cup Brown sugar, firmly packed
  • 1/4 cup Caster sugar
  • 2 tbsp Cocoa
  • 200 g Dark chocolate
  • 1 1/4 cups Self raising flour
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2/3 cup Walnuts

• Dairy

  • 150 g Butter
  • 1/2 cup Cream, pure

• Beer, Wine & Liquor

  • 1 cup Dessert wine, sweet
  • 1/4 cup Hazelnut liqueur

Found on foodtolove.com.au

Description

Ingredients

• 1 cup (250ml) sweet dessert wine
• 1/4 cup (55g) caster sugar
• 3 small william bartlett pears, peeled, cored, quartered
• 1 1/2 cups (240g) dried dates, chopped
• 1 tsp bicarbonate of soda
• 150 g butter, softened, plus 40 g extra
• 1 cup (220g) firmly packed brown sugar
• 1 tsp vanilla extract
• 3 eggs, at room temperature
• 1 1/4 cups (185g) self-raising flour, sifted
• 2/3 cup (70g) walnuts, finely chopped
• 2 tbsp cocoa
• 200 g dark chocolate, chopped
• 1/2 cup (125ml) pure cream
• 1/4 cup (60ml) hazelnut liqueur

Directions

• Place wine and caster sugar in a medium saucepan. Heat on medium, stirring, until sugar dissolves. Add pear and bring to a simmer. Cook for 20 mins, until just tender. Set aside to cool.Grease an 8 - cup pudding basin. Line base with baking paper. Arrange half of pear over base.Meanwhile, combine dates and 1 1/4 cups water in a medium saucepan on high heat. Bring to boil. Remove from heat. Add soda. Stand for 5 mins. Cool. Blend or process date mixture until smooth.Using an electric mixer, beat butter, brown sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in date mixture, flour, walnuts and cocoa. Pour into prepared basin. Cover basin with foil and secure with kitchen string or lid. Place in a large saucepan with enough boiling water to come halfway up side of steamer. Boil, covered, for 2 1/2 hrs, topping up boiling water as necessary. Remove from water and stand in basin for 10 mins.Meanwhile, place chocolate, cream and extra butter in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat. Stir through liqueur.To serve, carefully invert pudding onto a plate. Serve with sauce and remaining pear.