1.Preheat oven to 180°C (160°C fan-forced). Grease eight 1¼-cup (310ml) ovenproof dishes or a shallow 2.5-litre ovenproof dish.
2.Stir chocolate, 50g of the butter, milk and coffee in small saucepan over low heat until smooth. Transfer to large bowl; stir in meal, 3/4 cup sugar, then sifted flour and egg.
3.Place pear slices, slightly overlapping, in dishes; top with chocolate mixture.
4.Stir the water, remaining sugar, sifted cocoa and remaining butter in a small saucepan over low heat until smooth; pour over chocolate mixture. Bake about 30 minutes (or about 45 minutes for larger pudding). Stand 5 minutes before serving.
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