Wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. To serve, unwrap the pudding and bake from frozen as above in step 4 for 50 mins.
Heat oven to 190C/170C fan/gas 5. Lightly
grease a roughly 20 x 30cm shallow
ovenproof dish. Put the butter in a large
saucepan and place over a low heat until just
melted. Remove the butter from the heat
and stir in the sugar until well combined.
Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and
sugar, beating well with a wooden spoon in
between each addition. Sift the flour and
cocoa powder on top of the egg mixture,
then beat hard with a wooden spoon until
Pour into the prepared tin or dish and
nestle the pears into the chocolate batter.
Put the chocolate on a board and cut into
chunky pieces roughly 1.5cm with a large
knife. Scatter the chocolate pieces over the
batter and sprinkle with almonds, if you like.
Can be frozen at this stage.
Bake in the centre of the oven for 30 mins
or until the mixture is crusty on the surface
and lightly cooked inside. Do not allow to
overcook, as the cake will become spongy
rather than gooey in the centre. Serve warm
with cream or ice cream