Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Fudgey Chocolate and Pear Pudding

You will need:

Ingredients for the sponge
1 Jane Asher Chocolate Fudge Cake
2 x 7 inch (17.5cm) round tins
2 medium eggs
50ml (2 fl oz) oil
180ml (6 fl oz) water
415g tin of pear halves in juice. Drained weight 230g.

For the Filling
40g butter/ margarines

For the Frosting & to Decorate
50g butter/ margarine
15ml (1 tablespoon) of warm water
Remaining pear halves

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 180 ºC (160ºC fan assisted ovens) / 350 ºF/ Gas Mark 4.

1. Grease and line the base of 2 x 7 inch tins
2. Empty the sachet contents into a mixing bowl.
3. Add 2 medium eggs, 180ml water and 50ml oil.
4. Whisk on slow speed for 30 seconds and continue on maximum speed for 2 minutes.
5. Drain the tin of pears and using 4 of the pear halves place on the base of one of the tins.
6. Divide the cake mixture evenly between the two tins and bake in the centre of the oven for 25 to 30 minutes until a skewer inserted in the middle of the cake comes out clean.
7. Leave to cool for half an hour before removing from the tins.
8. Leave to cool completely on a wire cooling rack

Filling:

1. Cream 40g butter/ margarine until light and fluffy, gradually adding contents of the filling sachet. Mix until a spreadable consistency is achieved.
2. Spread evenly on top on the sponge which has the pears in.
3. Beat together 50g of softened butter or margarine with the contents of the fudge frosting sachet and 15ml of warm water.
4. Beat vigorously until a smooth, spreadable consistency is achieved. (Additional warm water may need to be added drop by drop to achieve the correct consistency).
5. Spread the frosting evenly over the top of the cake to the desired thickness. Discard any left over frosting. (The additional frosting was used to cover the sides of the cake in traditional chocolate fudge cake mix). It is not needed for this recipe.
6. Top the frosting with remaining pear halves and drizzle with the melted chocolate.
   Add a little boiling water to the melted chocolate for a thinner consistency for drizzling.

Frosting:

1. Melt the sachet of chocolate chips by immersing in very hot water.
2. Beat together 50g of softened butter or margarine with the contents of the fudge frosting sachet and 15ml of warm water.
3. Beat vigorously until a smooth, spreadable consistency is achieved. (Additional warm water may need to be added drop by drop to achieve the correct consistency).
4. Spread the frosting evenly over the top of the cake to the desired thickness. Discard any left over frosting. (The additional frosting was used to cover the sides of the cake in traditional chocolate fudge cake mix). It is not needed for this recipe.
5. Top the frosting with remaining pear halves and drizzle with the melted chocolate.
   Add a little boiling water to the melted chocolate for a thinner consistency for drizzling.

Serving Suggestions:
Can be served warm with custard, single cream or ice cream for a delicious pudding.
Just warm in the microwave for 20 seconds and serve as desired.