Recipes
Recipes

Chocolate and 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.

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.

starstarstarstarstar
(4 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 27p per serving

Nutritional Information

Each 89g serving contains

Energy
729kj
174kcal
9%
Fat
10.7g
Med
15%
Saturates
2.5g
Med
13%
Sugars
7.7g
Med
9%
Salt
0.53g
Med
9%
of your reference intake.
Typical energy values per 100g:
819kj/196kcal

Ingredients

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

Method

1
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.
2
Arrange the pears in a circle in the tin, rounded side up, with a cherry in the hollow of each pear.
3
Finely chop the dates. Sift the flour, cocoa and baking powder into a bowl. Stir in the Green Stevia and dates, and mix well.
4
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.
5
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.