Chocolate and pear malva pudding with hazelnut cookie crumble
Malva with a decadent delicious difference!
- 2 eggs
- 100 g demerara sugar
- 60 ml butter - melted and cooled
- 150 g cake flour
- 40 g almond flour
- 25 g cocoa powder
- 5 ml baking powder
- 1.25 ml fine salt
- 125 ml full-cream milk
- 3 firm but ripe pears - peeled, cored and cut into 2cm dice
- 120 g dark chocolate - roughly chopped
Preheat the oven to 180 °C. Grease a 2-litre capacity baking dish.
For the pudding, whisk the eggs and sugar together until the mixture is pale and light. Add the melted butter and beat slowly to combine.
Sift the flour, almond flour, cocoa, baking powder and salt together. Add the dry ingredients and milk to the egg mixture in alternate stages. Beat on a low speed until the batter is smooth.
Arrange the pears on the base of the baking dish and nestle the chocolate chunks in between. Spoon the batter over and spread to cover the fruit. Bake for 35–40 minutes.
Reprinted with permission of Dianne Bibby from her new cookbook: Bibby's Kitchen - The essence of good food, published by Penguin Random House Publishers.
Follow Dianne's delicious adventures on Instagram @bibbyskitchen