- 350 ml water
- 100 ml soft brown sugar
- 5 ml Robertsons mixed spice
- 1 cinnamon stick
- 4 small unripe, pears, peeled and halved
Chocolate Malva Pudding:
- 500 ml flour
- pinch of salt
- 10 ml baking powder
- 2.5 ml bicarbonate of soda
- 80 ml cacao
- 100 g butter at room temperature
- 150 ml soft brown sugar
- 2 eggs
- 250 ml buttermilk or amasi
- 250 ml syrup reserved from cooking the pears
- 50 ml soft brown sugar
- 10 ml vanilla essence
- 250 ml cream
- whipped cream or ice cream to serve
- chocolate sauce to serve
Serving Size 4
Amount per serving
Place the water, Robertsons Mixed Spice, brown sugar and cinnamon stick in a small saucepan and bring to the boil to make a syrup.
Add the pears and simmer for about 15 minutes (or less) until the pears are soft – but still firm. Remove the pears from the liquid, remove the core and keep aside. Keep 250 ml of the syrup aside to make the sauce.
Preheat the oven to 180°C.
Sift together the flour, salt, baking powder, bicarb and the cacao.
Cream the butter and sugar and beat in the eggs one at a time.
Combine the creamed butter mixture, dry ingredients and the buttermilk and mix to make the batter.
Pour into a greased baking dish and place the pears in the batter. Bake for about 25 minutes in the preheated oven until cooked and a skewer inserted comes out clean.
To make the sauce combine all the ingredients in a small saucepan and simmer on low heat for about 5 minutes.
Pour the syrup over the hot pudding (use a skewer to pop holes into the pudding – it will help to absorb the sauce).
Serve warm or cold with whipped cream or ice cream and chocolate sauce.