Sauce
125 g castor sugar
25 g cocoa powder
550 ml boiling water
100 ml pear syrup (left from the can)
Batter
410 g Koo Pear Halves in syrup, drained and quartered (keep the syrup)
175 g Golden Cloud self raising flour, sifted
175 g Castor cugar
80 g cocoa powder, unsweetened
80 g butter, melted
225 ml full cream milk
2 tbsp chocolate chips
Preheat the oven to 170'C. Grease a deep ovenproof baking dish (approx. 1.8L).
In a bowl, sift the flour and cocoa powder together, add the melted butter and rub in with your fingers.
Stir in the sugar and the milk and mix with a wooden spoon until smooth. The mixture will be quite stiff.
Spoon into a deep ovenproof baking dish and level the surface.
Sprinkle chocolate chips and pear quarters evenly over the batter and use a spoon to slightly push it into the batter.
Sauce: Mix together the sugar and cocoa powder and whisk in the boiling water and pear juice until sugar is dissolved
Pour the cocoa liquid over the pudding and bake for 40 50 minutes or until the top is firm and there is a lovely dark gooey sauce at the bottom.
Don't leave it too long or the sauce will be absorbed by the sponge.
Serve with vanilla ice-cream and a dusting of icing sugar.
