This is a nice chocolatey variation of the pineapple pudding I featured in an earlier post. Chocolate and pears are a great classic combination.
1 large tablespoon golden syrup
1x410g can pear halves,drained
8-10 glace cherries
125g (4oz) margarine
125g (4oz) sugar
125g (4oz) self-raising flour
1 heaped tablespoon cocoa powder
Cover the base of a 18 cm (7inch) deep cake tin with the golden syrup.
Arrange the pears rounded side up, on the base of the tin. Place the glace cherries into the spaces between the pears.
Cream the margarine and sugar. Add the cocoa powder and stir the mixture until it is well combined.
Beat in the eggs, one at a time, then mix in the flour. Beat well then spread the mixture evenly over the pears and cherries.
Bake in a pre-heated oven, 180C (350F,) gas mark 4 for about 50 to 60 minutes, depending on your oven. Carefully run a knife around the edge of the pudding and invert the tin onto your serving plate. Serve hot with cream or ice cream.
This pudding serves 6 people. If you want a larger one, use a 10 inch tin. Arrange pear halves over the whole of the base of the tin. Spread the sponge mixture on top and bake in the oven for about 35 minutes.