A recipe from the Good Food collection.
115g (⅓ cup) golden syrup
8 tinned pear halves in natural juice, drained
60g (½ cup) plain flour
30g (¼ cup) unsweetened cocoa powder
2 tsp baking powder
1 tsp ground allspice (optional)
55g (½ cup) ground almonds
3 eggs, at room temperature
165g (¾ cup) soft brown sugar
60ml (¼ cup) milk
115g (⅓ cup) golden syrup, extra, warmed slightly
vanilla ice-cream or thick cream
1. Preheat the oven to 180C. Grease eight holes of two non-stick six-hole giant muffin tins and line the bases with baking paper.
2. Spoon the golden syrup into the prepared tins to cover the bases. Place a pear half, cut side down, in each.
3. Sift together the flour, cocoa, baking powder and allspice, if using, into a medium-sized bowl, then stir in the ground almonds.
4. Beat the eggs and sugar in a large bowl using electric beaters until pale and creamy. Slowly pour in the milk, add the flour mixture and use a large metal spoon or spatula to fold in until just combined.
5. Spoon the pudding mixture over the pears. Bake for 25 minutes, or until cooked when a skewer inserted into the centre of a pudding comes out clean. Allow to cool in the tins for 3 minutes, then turn out onto a wire rack. Immediately remove the paper rounds and transfer the puddings to serving plates. Drizzle with the extra golden syrup and serve accompanied by ice-cream or cream.