Christmas is here and the preparations are at its final end. As with any festive seasons, it’s the time for all the bakes, treats and parties. The Christmas tree is all lighted up and this year it’s the Frozen theme, thanks to the special request from the little one!
Talking of the bakes and goodies, last year I baked the Scottish fruitcake and the ‘oh-so-delicious’ taste is still lingering in my mouth. This time around I have plans to try my hand on the local favourite, the very famous Kerala fruitcake. I have got a fruitcake recipe with me, and hope to share it here if my effort turns out good.
But before that here’s a pudding that is just perfect for the season and a confirmed crowd-pleaser! You need to bake this for about 30 minutes or till you have a nice crust and just about cooked on the inside and yet gooey. A scoop of vanilla ice cream on top adds to the aura!
You need –
- All purpose flour – 75 gram
- Coco powder – 50 grams
- Brown sugar – 1 cup
- Caster sugar – 1/2 cup
- Unsalted butter – 200 grams plus more for greasing
- Egg – 4, at room temperature
- Canned pears – 4 (2 pears halved) and drained
- chocolate bar – 60 grams, chopped chunky pieces
- Vanilla essence- 1/2 teaspoon
- slivered almonds – 3-4 tablespoons
How to –
Pre-heat the oven to 180 c. Grease a pie dish or a shallow oven proof dish.
In a pan melt the butter and allow to cool slightly. Pour the butter into a large mixing bowl and add the sugar in and beat till well combined. Add an egg at a time and beat well till combined before each addition. Now stir in the vanilla essence.
Beat in the all purpose flour and coco. Pour this mixture into the prepare baking pan. Place the pears. Scatter the chocolate pieces and the almonds. Bake for 30- 40 minutes or till the top has a nice crust, and the center is still gooey.
Serve warm with a scoop of ice cream.