Chocolate and Dried Pear ‘Brownie’ Pudding with Chocolate and Salted Caramel Ice Cream


  • 560ml Chocolate and Salted Caramel Ice Cream
  • plain flour
  • 60g plain flour sifted
  • brown sugar
  • 200g brown sugar
  • dutch cocoa (unsweetened)
  • 40g dutch cocoa (unsweetened) sifted
  • + 12 more ingredients
    • free range egg yolks
    • 120g 2 free range egg yolks
    • free range eggs
    • 240g 4 free range eggs
    • unsalted butter
    • 250g unsalted butter
    • dark chocolate 70% cocoa
    • 300g dark chocolate 70% cocoa
    • water
    • 120ml ½ cup water
    • 120ml ½ cup Verjuice
    • 150g 6 Dried Pears roughly diced

Step 1: Preheat a fan forced oven to 140C. Step 2: Place the dried pears in a bowl with the Verjuice and water, leave overnight to reconstitute, or if time is against you microwave the pears with the Verjuice for 4 minutes on low setting. Step 3: Melt the chocolate and butter together over a low ...

View full recipe at SpringPad


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