Chocolate & pear upside-down pudding

Chocolate & pear upside-down pudding

This moist, rich dessert is made with Canderel Green Stevia, a sweetener containing the plant-based extract Rebaudioside A, which is 200 times sweeter than sugar. The dried dates provide added sweetness.

By , 21 September 2015
Chocolate & pear upside-down pudding
  • Ready in: 50 mins
  • Serves: 10
  • Price: 27p per serving
Nutritional Info
Each 89g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 729KJ 174KCAL
of your reference intake.
Typical energy values per 100g: 819kJ/196kcal.
  • 100g Flora Original, plus extra for greasing
  • 411g can Chosen by you Pear Halves In Fruit Juice
  • 6-7 glacé cherries
  • 75g dried pitted dates
  • 125g self-raising flour
  • 25g cocoa powder
  • 1 level tsp baking powder
  • 4 level tbsp Canderel Green Stevia sweetener
  • 2 large eggs
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Cut a 19cm circle of baking paper. Grease a 19cm round, shallow baking tin and line the base with the baking paper. Drain the can of pears, setting aside 4 tbsp of the juice.

  • Arrange the pears in a circle in the tin, rounded side up, with a cherry in the hollow of each pear.

  • Finely chop the dates. Sift the flour, cocoa and baking powder into a bowl. Stir in the Green Stevia and dates, and mix well.

  • Add the eggs, Flora and reserved pear juice and beat until just evenly mixed. Spoon the mixture over the pears to cover them, then gently spread with a spatula or the back of a spoon, to level off.

  • Bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Immediately turn upside down on to a plate. Serve hot or cold.