Chocolate and pear upside-down pudding
- 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.