Pear & Chocolate Sponge Pudding

Method

Make the basic sponge mixture with the addition of the cocoa powder.
Wash and thinly slice the pears and layer on the bottom of a greased, oven-proof bowl.
Pour the sponge mixture over the pears, cover with foil and cook on gas mark 4, 180 °C, 350°F. After 25 minutes test with a knife and if it comes out clean then the pudding is cooked, otherwise leave for a further ten minutes and test again.
Cut round the top with a knife and turn out onto a plate to serve.

Ingredients

Eighth Day Sponge Mixture
1lb (450g) Pears
1oz (25g) good quality cocoa powder

Ingredients

Eighth Day Sponge Mixture
1lb (450g) Pears
1oz (25g) good quality cocoa powder

Method

Make the basic sponge mixture with the addition of the cocoa powder.
Wash and thinly slice the pears and layer on the bottom of a greased, oven-proof bowl.
Pour the sponge mixture over the pears, cover with foil and cook on gas mark 4, 180 °C, 350°F. After 25 minutes test with a knife and if it comes out clean then the pudding is cooked, otherwise leave for a further ten minutes and test again.
Cut round the top with a knife and turn out onto a plate to serve.

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Pear & Chocolate Sponge Pudding