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.
(4 votes)
Cook: 50 Mins
Serves: 10
Price: 27p per serving
Nutritional Information
Each 89g serving contains
Energy
729kj
174kcal
729kj
174kcal
9%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.53g
0.53g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
819kj/196kcal
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.