Now, we don’t want you to think that we are anti-fruit. FINAP loves getting its 5 a day! We also think fruit does have a place in pudding, just so long as it’s not on it’s own – so this got us thinking – at what point does fruit become a pudding? Is it when you cook it? Is it when you add cream?
FINAP thinks fruit becomes a pudding when you add some imagination. And by imagination we of course mean chocolate and wine – the most inspirational of foodstuffs :)
These indulgent little pots are a riff on a classic frangipane tart. I took out the pastry part and added a chocolate part. These easily become dairy-free too by substituting the butter for your preferred dairy-free margarine. We had lots of leftover mulled wine syrup from Christmas, so I used it to make Jamie Oliver’s mulled wine sorbet as an accompaniment to cut through all of those rich flavours as well as poaching some pears for later!
- 120g ground almonds (you could also use hazlenuts)
- 2 medium eggs, lightly whisked
- 90g caster sugar
- 120g butter, softened
- 180g dark chocolate*
- 2 ripe pears (see endnote)
*if you are cooking for a coeliac, please make sure the chocolate you use does not contain gluten or have a ‘may contain’ statement on the packet.
- Preheat the oven to 170°c. Lightly butter 4 ramekins.
- Break the chocolate into pieces and set in a bowl over a simmering pan of water to melt
- Meanwhile, mix together the almonds, eggs, butter and sugar
- Peel, core and slice the pears. I like to use a melon-baller to core the pears so you don’t waste too much fruit.
- When the chocolate is melted, stir it into the almond mix.
- Divide the mix between the ramekins so that they are about half full, and press the pear slices into the top in a fan-shape.
- Bake in the oven for 35-40 minutes. until they are set on top.
- Leave to cool a little before dusting with caster sugar and serving with a dollop of creme fraiche, ice cream or a scoop of mulled wine sorbet.
If your pears are a little under-ripe, why not poach them gently in mulled wine syrup beforehand? Just warm some wine with sugar, cinnamon and vanilla; and simmer gently for 20-30 minutes. Leave to cool before slicing and serving. Any leftovers will be gorgeous with some blue cheese in a salad; or on their own with icecream for a pud.